It would seem simple, but it turns out that many of us make several mistakes that cause preserves to spoil faster. Fans of pickles know that sometimes one small detail is enough and the entire stock turns moldy and has to be thrown away. How to prevent this?
Why do pickled cucumbers become soft? Here are some common mistakes that cause silage to fail
Before you start pickling cucumbers, cover them with cold water and leave for at least 6 hours. It’s best to do this right after bringing it from the stores. The use of salt is also important. Non-iodized rock salt is best for pickling, as regular table salt may have a negative effect on fermentation.
Pickled cucumbers Photo Jędrzej Wojnar / Agencja Wyborcza.pl
Another element to pay attention to is the arrangement in the jar. It would be best if they were pressed vertically and did not float, because they may break down faster. The water should cover all the cucumbers, otherwise the vegetables will start to mold. A proven trick of our grandmothers is to add sugar to the marinade, thanks to which we extend the shelf life and the cucumbers will be better preserved.
How to make pickled cucumbers? This recipe is simple. Even an unskilled cook can handle it
For pickled we need:
- 1 kg of cucumbers,
- 50 g of rock salt,
- 2 liters of water,
- 2 tablespoons of sugar,
- 10 peppercorns,
- 3 bay leaves,
- 1 tablespoon of mustard,
- dill,
- 4 cloves of garlic.
Wash the cucumbers, then boil water and add salt, sugar, bay leaves, pepper and mustard. Put garlic and dill at the bottom of the jars, and then arrange the cucumbers. Pour the ready marinade over them and close them tightly. We leave it for 2-3 days, and after that time we put it in a cold place, e.g. a basement or put it in the fridge.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
