The process of creating delicious preserves requires our attention already at the stage of purchase or harvesting. Grue cucumbers are best for pickling uniform size and hard, intact skin. It is worth choosing the smaller ones with clear flower residues. This is a hint that the product is really fresh. Before starting pickling, they must be soaked for an hour in cold water, this treatment increases the cell turgor and allows you to get the effect of crunchiness. At the same time, you should not forget about sterility – jars and caps should be thoroughly burned to limit the presence of oxygen microorganisms that could disturb the fermentation.
The marinade composition is equally important. By default, there is one flat table spoon for each liter of water penetrated stone salt. The water should be boiled and cooling into body temperature in advance so as not to damage natural fermentation bacteria. The jars go layer: dill with canopies, cucumbers arranged vertically, garlic and horseradish. It is also worth adding a little white mustard. The essential oils contained in it have a preservative and inhibit the development of undesirable bacteria.
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The jar should be filled as much as possible to reduce air access, which promotes the development of mold. Correct pickling is two -stage. For the first 48 hours of cucumbers they ferment at room temperature until the flood is cloudy and slightly foamed – It is a signal that the process has begun. Then the jars should be moved to a cooler place, where at a temperature of about 15 ° C fermentation will ripen during two or three weeks. Traditionally, the horseradish present in the Lagoon, whose sulfur oils, show antibacterial properties and is responsible for the firmness of cucumbers. stabilizing vegetable structure. If it is replaced by another ingredient, it is worth ensuring that it also supports fermentation and protect the pulp from decomposition.
One of the most effective horseradish substitutes are leaves of fruit trees and shrubs – Especially oak, cherry, blackcurrant and vine. Their usefulness is due to the presence of tannins, which have an astringent and stabilize the cellular structure of cucumbers, counteracting their softening during fermentation. To get the desired effect, use two or three fresh, well -rinsed leaves per liter of a jar – larger containers require adequate dose.
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If we do not have leaves or want to get a different aroma and taste, they come to the rescue vegetable roots – First of all, parsley, celery and ginger. Pietruszka introduces a subtle aroma and helps maintain elasticity, while celery is more spicy, which requires a little more cautious dosing. In turn, ginger will add citrus notes to cucumbers, and at the same time anti -inflammatory and bactericidal,, supporting the durability of the pickle.
The effectiveness of the fermentation process can be additionally increased by the right selection of spices, which not only enrich the tastebut also act as natural preservatives. White mustard turns out to be particularly useful – a small amount of one flat teaspoon per liter of jar significantly reduces the risk of mold development. In combination with garlic and dill, it creates a base that effectively stabilizes the microflora of silage and Supports the development of the desired lactic acid bacteria. Additions such as allspice, bay leaf or pepper in grains give cucumbers depth and allow them to preserve their character, even when horseradish is completely omitted.
Source: NowowoPuje.pl
