Pickled cucumbers will not be empty or slippery. Add an unusual ingredient to the pickle

Pickled cucumbers are the same health, they are a natural probiotic. They contain vitamin C, B vitamins and lactic acid, which has anti -inflammatory and supports digestion. It is worth preparing them for the winter, when we have reduced immunity and low access to vitamins.

Preparation of pickled cucumbers is not complicated. In addition to vegetables, we need stone salt, garlic, horseradish and dill with canopies. So why, despite strictly sticking to the recipe, pickled cucumbers come out slippery and empty inside?

This is the result of bad bacterial proportions in jars. When we finish work on the preparation of preserves, bacteria start their own. In each jar there is a kind of struggle between putrefactive bacteria and lactic acid bacteria. If putrefactive bacteria have an advantage, the cucumbers will come out soft and slippery. In order not to happen, lactic acid bacteria must win.

The reason for the corruption of the preparations is always the same, but we can provoke it in different ways. Broken cucumbers or dill can increase the amount of putrefactive bacteria in preserves. Similarly, it can happen if you do not stuff the jars or use dirty caps. Therefore, you need to choose healthy specimens and season them immediately after bringing home. Pleile bacteria develop well at higher temperatures, which is why cucumbers are worth soaking before pickling for an hour in cold water. We store the prepared jars in cool and dark places. Warm home conditions will give an advantage of undesirable microbioms.

To make the cucumbers hard, we put garlic and horseradish root in each jar. They have antibacterial effects, and at the same time known to everyone’s taste. Sometimes, however, this may not be enough and despite every effort, the preparations will not meet our expectations. An unusual patent for this not to happen was revealed by the author of the YouTube channel Gardener News TV.

To make cucumbers hard and crunchy, use a probiotic containing Lactobacillus Rhamnosus bacteria. As he points out on his channel, “one probiotic capsule contains about 10 billion bacteria that are able to produce a colony”. This is enough to increase the advantage of lactic acid microbes in the lagoon. How to use a probiotic to pickle cucumbers?

1. Pour hot, boiled water into a half -liter jar.
2. When the water cools down, add a teaspoon of honey and a teaspoon of salt to it (honey is necessary because bacteria produce lactic acid in the sugar fermentation process).
3. Split the probiotic capsule and pour the powder into the jar, turn off and set aside.
4. The mixture will be ready for use after a few hours, when the bacteria activate.

When pickling, add 20 ml of liquid with a probiotic to each jar with cucumbers. The addition of juice made of well -folded cabbage to the pickle will work similarly. It contains properly developed lactic acid bacteria.

Source: NowowoPuje.pl, YouTube @ogrodnik News TV