In addition to grilling, summer is also a season of home -made preserves, which in winter remind you of warm days. The king of July wrestling has been remaining for years. Crunchy, sour, fragrant with garlic and dill – this is how it reminds us of the taste of childhood and homemade pantry.
Many of us can not imagine summer without their own cucumbers. There are several reasons, but the most important is the fact that we know what we eat, and that after opening the jar we do not have disappointment in the form of soft, fermented vegetables.
How to stuck cucumbers so that they do not soften? The answer lies in the marriage details
Contrary to appearances, not only the ratio of salt and a set of spices determine success. Equally important is the quality and temperature of the water we flood cucumbers. It depends on whether the silage will succeed.
Just remember one simple rule. How to prepare the perfect pickle and what water to use to make the cucumbers come out hard, firm and aromatic?
The water used for the pickle should be primarily boiled and cooled. This is especially important when we use water supply water. The chlorine and other chemical additives contained in it may disrupt the natural lactic fermentation process, which is the basis of successful pickling.
What ? The safest choice recommended by kitchen experts is filtered, boiled and cooled water, or spring water (still), if we have doubts about the quality of the tap.
It is important not to use boiling water immediately after boiling. Too high temperature can kill beneficial bacteria responsible for fermentation.
Water for pickled cucumbers. This error can ruin the entire silage
Some flood cucumbers or slightly warm water, others prefer completely cooled. There is also a school according to which hot, but not boiling floods also works.
“The flood can also be slightly or completely chilled and the cucumbers will also come out. I pour hot, but I also filled the jars with a pickle after complete cooling. After stimulating, I don’t see the difference”
– writes the author of the website aniagoczenia.pl.
Why can cucumbers fail? In addition to bad water, the cause of failure may be improper salt (e.g. iodized), dirty jars, lack of tightness, or storage in a too warm place.
It should be remembered that the most common mistake of beginners is, however, the use of cold, uncooked tap water.
Therefore, the importance of water in the pickle of cucumbers must not be underestimated. Whether you decide on a warm or cold pickle depends on your preferences, but its purity and lack of chlorine are absolutely crucial. It is worth taking care of this one step, and jars full of crunchy, naturally folded cucumbers will enjoy us all winter.
