How many salt add to the cucumbers so that they are not soft? Old recipe for hard and crunchy pickled

Salt is not only a spice, but in the pickling process plays an important biological and chemical role:

• inhibits the development of undesirable microorganisms, such as putrefactive bacteria, which break down the structures of the cell walls of vegetables and lead to their softening,
• supports the growth of lactic acid bacteria (Lactobacillus), responsible for natural fermentation,
• Stabilizes the environment in a jar, allowing long -term storage without losing quality.

Therefore, the appropriate salt concentration is the basis. If it is too small, the cucumbers will be soft and exposed to spoiling. Too much salt is also not a solutioncauses fermentation and inhibits the process of natural pickling.

The recommended salt concentration in the classic pickled pickle is: 1.5% to 2.5% salt relative to the volume of water.

In practice, this means:

• 15-25 grams of salt per 1 liter of water
• i.e. approx. 1 flat table spoon (15-18 g) per liter

Note: Use the exact kitchen scale if you want to have complete control over the process. Spoons can be of different sizes, and salt of different weight (coarse vs finely ground).

The most common causes are:

• Too low salt concentration – promotes the multiplication of putrefactive bacteria that destroy the cucumber structure,
• poor quality cucumbers – too large, overgrown, withered or poured pieces will never be crunchy after pickling,
• Too high fermentation temperature – above 25 ° C the process runs too rapidly and often ends with the decomposition of vegetables,
• Lack of appropriate additives stabilizing the structure – some plants (oak, cherry, currants) contain tannins that strengthen the cell walls of the cucumber,
• Insufficient pressing of cucumbers in a jar – cucumbers must be completely immersed in brine. The air promotes the development of mold and aerobic bacteria.

Not every salt will work in home -made preserves. The recommended salt is primarily Salt of fucked stone – preferably natural, not clean, without additives, and pealed sea saltwhich is rich in minerals, also good for pickling.

However, avoid iodized salt (iodine can inhibit the growth of fermentation bacteria) and salt with an anti -sprayer (E535, E536) (iron compounds or iron cyanide can disturb the pickling process and change the taste of cucumbers).

Ingredients for a 3-liter jar or stoneware:

• approx. 2 kg of fresh ground cucumbers – preferably small and firm
• 3 cloves of garlic (in Łupin, crushed lightly with a knife)
• 2 dill canopy with stems
• A piece of horseradish root (5-7 cm) – you can also add horseradish leaves
• 1 Cherry leaf and/or 1 oak leaf – they contain tannins that strengthen the structure of cucumbers
• 1 liter of water + 1 flat spoon of harden salt (15-18 g) – for each subsequent portion of water, the same proportions

Execution:

1. Cucumber thoroughly wash and cut off the tips (especially on the tail side – there are the most enzymes responsible for softening).
2. Place the spices at the bottom of the dish – dill, horseradish, garlic, leaves.
3. Place the cucumbers tightly vertically, but do not crush. You can add layers as you lay down.
4. Pour the pour from salt and boiled (lukewarm) water. Cucumbers must be completely covered.
5. Cover the jar with gauze or plate with a stone (in the case of stoneware) and set aside for 3-5 days at room temperature (approx. 20 ° C).
6. After 5-7 days – depending on the temperature – you can turn off the jars and store in a cool place (basement, fridge).

Crunchy, firm pickled cucumbers are the result of good genre ingredients and a pickle made in the right proportion. This year, try this recipe and find out that your supplies can go perfectly.

Source: NowowoPuje.pl