When pickling cucumbers, we forget about it, and this is thanks to that they are hard and crunchy
Summer is undoubtedly the time of pickling cucumbers. These sour delicacies then reign in our kitchen in autumn and winter. And it is not surprising, because vegetables in such forms are not only delicious, but also very healthy. They contain probiotics, vitamins, minerals and antioxidants, thanks to which they can bring many health benefits. Each AS has their own. Of course, the crucial in this process is flooding, but it is also extremely important how we prepare cucumbers for pickling. Well, many of us omit a very important stage, which has a great impact on their fragility. It’s about soaking cucumbers before placing them in jars. It affects the final quality and. Why?
Soaking cucumbers before pickling. Why is this important?
Soaking cucumbers before pickling is a stage that we often skip, and is really important if we want them to be firm. Of course, the fact is that soaking helps to remove soil, dust and other impurities from the cucumbers. However, this activity has many other advantages. First of all, cucumbers, which will absorb water from pickling, will better maintain their structure during the fermentation process. Soaking allows them to regain firmness and crunchiness. What’s more, when cucumbers lie in the water, the relationships responsible for their bitter taste are removed from them. And finally soaked cucumbers are easier to undergo a fermentation process because they are more susceptible to lactic acid bacteria.
How to soak cucumbers from pickling?
How to properly soak the cucumbers before pickling, so that they are crunchy and hard then? Here you should stick to these few rules:
- Use cold or ice water.
- The optimal soaking time is 1-3 hours. Longer soaking may cause cucumbers too soft.
- It is worth replacing water while soaking to remove pollution and bitter compounds.
- You can add a tablespoon of salt or vinegar to the water, which will help clean the cucumbers.
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