Pickled should be hard and crunchy. Similarly, as small. Soft and ugly fragrant are broken and it is better not to eat them. One of the basic causes of soft and empty in the middle of pickled cucumbers is the terrible quality of the ingredients. Therefore, when choosing cucumbers for pickling, make sure that they do not come from a farm where a lot of fertilizers are used. Cucumbers that grew without chemical supporters are the basis of successful silage. What else affects their taste?
How to make low -salt cucumbers? Not only the right water counts
The best pickling cucumbers come from old varieties. Śrem cucumbers, Octopus and Sonate are perfect for preserves. Choose small copies with many protrusions for pickling and small -stroke. It is important that they are the most natural vegetables. If they are overwhelmed, the silage will break quickly. You will know it after opening the jar when you feel an unpleasant smell. However, sometimes even the best cucumbers from the home garden, fermented, turn out to be empty inside. It all depends on moisture. Dry summer makes vegetables lose its firmness, and they are also bitter. A proven way to deal with this is to soak the cucumbers in cold water with the addition of salt. Before we put them in jars, let’s leave them for a few hours in a cool bath. Only after this time can we start making preserves. Lesser and pickled cucumbers are prepared in the same way, except that low -salt are ready after three days and pickled after about two weeks. Therefore, there is no difference in the proportions of salt and water. The simplest recipe for preparing brine is a spoon of salt per liter of water. It is good that it is stone salt, not iodized – then the cucumbers are tastier. It is also important to mow cucumbers in glass or stoneware dishes. Although in many recipes for the marinade for low -salt cucumbers we will find information about using boiling water, it is better not to do it. If we want cucumbers to be delicious, the best will be spring water. A cold tap water will also work, provided that we are sure about its quality. Simply put, the best water for pickling cucumbers should be hard and mineralized. A bad idea is also flooded on the basis of boiled water. When cooking, calcium salts precipitate and there are no valuable ingredients affecting the taste of cucumbers. Horseradish root is another important compilation that we use to prepare low -salt cucumbers. It is he who makes the cucumbers hard. If we want the taste to be excellent, it is also worth adding dill, horseradish leaves, oak leaves and blackcurrant. Let’s not forget about garlic either. And the last rule, low -salt cucumbers after three days are put in the fridge – then we will slow down the fermentation process and prevent quick tooling.
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