The New York Times reported Robert J. Vlasic, who by combining a keen sense for business with an even keener sense of humor turned his family business into the nation’s largest purveyor of pickles, gherkins, sauerkraut and a host of other briny condiments, died on May 8 at his home in Bloomfield Hills, Mich. He was 96.
Do you eat pickles or any of these other “briny condiments"? If you do, you’re giving your body a nice dose of the good bacteria we know today is vitally important for mind, body and metabolism. Pickles are fermented foods when you soak them in just water and salt, or you can brine them with vinegar and spices.
Here’s What a Pickle Can Do for You
Roger Williams Baseball Fans, Auburndale FL
Pickles are big down south, and these ladies enjoyed the biggest pickles I’ve seen anywhere. Aside from the sour taste, here is a list of nutritional benefits they gobbled up:
filled with probiotics, the healthy bacteria for your digestive system
filled with antioxidants, a boost for your immune system
can ease athlete’s muscle cramps
curbs sugar cravings
Want to Make Your Own?
Pick cucumbers that are fresh and not dented
Use canning or pickling salt
Add dill seed, horseradis, mustard seed, garlic and any other spices you like.
Follow canning and boiling instructions carefully to prevent bacteria from growing inside.
Let pickles set inside sealed jars for several weeks to brine before eating them.
If you live southwest of Boston stop by Wards Berry Farm in Sharon for the best bite size pickles I’ve ever had.
And finally, a big thank you to Mr. Vlasik for making pickles fun.