During the pickling of cucumbers, we can make a multitude of mistakes, through which the preserves will not come out as if we wished it. That is why before their preparation we should learn some tricks that help you avoid disappointment. It may seem strange, but it is worth adding to a jar with vegetables … a slice of lemon.
Pickled cucumbers will never come out empty inside if we put a slice of lemon in a jar. We have to put it at the very top, just under the lid.
How does a slice of lemon work on silage? Thanks to this addition, we will prevent the formation of empty chambers in vegetables. Citric acid will stabilize fermentation and support even pickling.
In addition, preparations will gain delicate freshness. In addition, this popular fruit will keep them a beautiful, natural, green color. Their taste will be the best – they will finally come out juicy and crunchy.
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The very choice of pickling cucumbers is important. They should be ground, small and hard. With the larger ones, there is a high probability that they are already on earth, which is why they lost some water and are not flexible therefore. Such specimens will definitely come out empty.
It is best to choose young vegetables without a dark and hard skin testifying to acidic surface and too intense fertilization. However, if it is spiky, then we can be sure that the preparations will come out crispy. Recommended varieties are: Octopus, Śremski, Borus.
We also need to make a pickle in the right proportions. We apply the principle that we use 1 liter of boiled water for 1 tablespoon of salt so as not to lose the crunchiness of vegetables.
The soaking of cucumbers in water is even more important. Soak all specimens with tips in cold water, necessarily with the addition of salt, thanks to which they will keep natural juices. We do it from two to even six hours.
Vegetables will not come out empty if we put them quite tight. We put the cucumbers vertically, very close to each other – they cannot swim freely in the lagoon like. Finally, add the remaining ingredients, i.e. horseradish, garlic, dill and of course a slice of lemon. Pour everything with brine and after a week we can see the effects of fermentation. The preserves will come out perfect thanks to all these rules.
