Pickled cucumbers are the most popular preparations in Polish cuisine. We eat them straight from the jar or treat them as a dinner addition. They taste great, e.g. for potatoes and pork chops. However, we can be very disappointed if instead of crunchy vegetables we come out with sagaled silage and with a cloudy pickle. Such a culinary slip -up occurs when we exaggerate with the amount of brine.
To start with, it is worth realizing how the pickling of cucumbers goes. It is nothing more than a lactic fermentation process, during which gases are produced, including carbon dioxide. They cause gassing immediately after opening the jar.
These gases should escape, and unfortunately the often mistaken is to block them by flooding jars to the edge itself. If we do not leave free space, then excess gas will start to undermine the cap and allow the air to penetrate.
As a result. Such a product is suitable for throwing away.
However, we can eat them if they do not stink and have a normal taste. It is worth watching the silage thoroughly and make sure that sometimes a mucous coating has not been formed on them.
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Pickled cucumbers will not come out, if we do not flood the jars under the lid. It’s best to leave 2 cm free space so that the gases can spread freely.
We also do not recommend stuffing vegetables into jars. Fermentation will go properly if cucumbers are arranged relatively loosely, which will allow free flow of gas.
The temperature at which we store preserves also matters. It is recommended to pickle cucumbers in a dark and cool place where The temperature is from 18 to 22 degrees Celsius. If it is higher, then the fermentation process is accelerated and the amount of gases increases.
After a few days of pickling, it is worth moving the jars to an even cooler place, e.g. to the basement. While maintaining these rules, we can be sure that the silage will come out firm, clear and tasty.
