Pickled Broccoli with Sauce

Broccoli Pickle with Sauce 1000 CC The classical definition of pickle is that vegetables and fruits are fermented with lactic acid bacteria in brines with a certain salt concentration or in their own juices. As a result, a product that is durable for a long time is formed with the protective effect of the lactic acid formed and the salt in the environment. The history of pickle production dates back to ancient times. However, we do not have any documentation about when pickle production started. It is acceptable that people started producing pickles after they became familiar with vinegar or salt. Various methods have been developed to make vegetables and fruits durable. Making foods durable by fermentation is quite complex and requires certain knowledge, and according to the available findings, there is evidence that fermented products such as beer, wine and vinegar were produced as far back as 7000 years before Christ. There should be no reason why the person who produces vinegar should not also produce vinegar pickles. Cucumber is one of the leading vegetables used in pickle production in the world and in our country. Consumption habits of fast food type foods that have spread all over the world in recent years have increased the consumption of pickled cucumber. Pickled peppers and cabbage also follow pickled cucumbers. In recent years, many different types of pickled pepper and cabbage breeding varieties have been grown. In order to meet the increasing demand for hot peppers, pepper types with high levels of hot substances have been developed and standard varieties have been provided.