Pickled cucumbers are a really healthy product. First of all, due to the high content of probiotics. Thanks to this, their consumption has a positive effect on both our digestive and immune system.
Contrary to appearances, it is not black magic. However, you must remember a few fundamental rules. Of course, we need good quality ground cucumbers, preferably fresh, firm and in the same size. We must also add garlic, dill (together with canopies), horseradish (preferably root and leaves) and salt to pickling. In addition, in addition to horseradish leaves, you can also add green oak leaves, blackcurrant leaves, vine leaves or cherry leaves. However, it should be remembered that Salt is crucial, but not its quantity, but the quality.
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Most often in the kitchen we use iodized salt and this is a good choice. It works for sandwiches or water for cooking pasta. However, this will not be the best solution when pickling cucumbers. Iodine will stop the pickling process and can even stop it. As a result, cucumbers will be soft and rubber, as well as not very aromatic. How to make them crunchy, firm and sour? We must use special salt, i.e. a stone variety. Thanks to this, every time our pickled cucumbers will come out wonderful and we will want to go all the time.
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Do it before putting the cucumbers in the jars. They will come out hard and crunchy
