Cucumbers are 94–97% water — even more than watermelons (90%) — but this does not prevent them from providing our body with maximum benefits, not only when eaten fresh, but also when salted or pickled. In addition, cucumbers are a true natural absorbent, as they actively remove harmful substances and even toxins from our bodies in cases of intoxication.

Cucumber juice contains many beneficial elements, such as silicon, sodium, zinc, iodine, potassium, calcium, phosphorus, and magnesium. The fibre in cucumbers nourishes the intestinal microflora while cleansing the entire body and removing a maximum amount of toxins. This long, fragrant green vegetable also has laxative, analgesic, antiseptic, antipyretic, and anti-sclerotic properties, making it a natural antispasmodic and antiseptic.

The antioxidants found in cucumbers include flavonoids, beta-carotene, and vitamin C, which boost immunity and increase the body’s performance. According to many studies, the lignans found in cucumbers help reduce the risk of cardiovascular disease.

Canned cucumbers are also quite useful, especially lightly salted ones, as they retain almost the entire spectrum of beneficial substances that their fresh counterparts are so rich in. The brine is also acceptable for consumption, as it contains vitamins A, E, and B, as well as potassium, calcium, magnesium, sodium, zinc, and phosphorus. Just keep in mind that both the brine and the pickles themselves contain a significant amount of salt.

Accordingly, if you can eat a decent amount of fresh cucumbers in one sitting and get the maximum benefit from them, then you need to be more cautious with lightly salted and especially salty cucumbers, consuming only a small amount of these crunchy treats at a time.

By the way, brine can be used to replace vinegar in various dishes, from salads to borscht, especially since the natural probiotics it contains are excellent for the proper functioning of our gastrointestinal tract. However, brine should only be consumed if, firstly, your stomach is in good condition, and secondly, if the vinegar used in preservation is high-quality apple cider vinegar and not cheap chemical vinegar. In any case, during the acute stages of various stomach diseases, you should definitely not get carried away with brine.

Salted cucumbers are rich in sodium and lactic acid, which stabilises blood cholesterol levels, improves digestion, and normalises blood pressure. They also contain antioxidants — lutein and zeaxanthin — which are necessary for maintaining sharp vision. Pickled cucumbers also boast a wide range of vitamins, namely B1, B2, B5, B6, PP, E, and A, as well as minerals such as potassium, calcium, zinc, iron, magnesium, and phosphorus.

These long, fragrant green vegetables — super-tasty and healthy cucumbers, both fresh and pickled — have such wonderful properties. Besides being a versatile ingredient for a wide variety of delicious dishes, they can also be used to make many different skin masks, both for the hands and the face. So, buy them, cook them, experiment with them, and voilà! Enjoy the results!