There is no major disappointment than the cloudy water in pickled cucumbers. Then we can forget about tasty and crunchy preserves. To avoid this culinary slip -up, avoid a school mistake like fire. And by the way get to know a few simple tricks for perfect silage.
To start with, it is worth considering why the water suddenly cloudy and the vegetables themselves became soft. This is related to the pickling process, i.e. milk fermentation. What is it about?
During the fermentation, sugars from vegetables into lactic acid through milk bacteria occur. Gaza, including carbon dioxide, also produce. They cause “gassing” just after opening the jar.
The problem begins when the mentioned gases have nowhere to evaporate, because we poured the dishes to the cap itself. This is the most common mistake when making silage.
Due to the lack of free space, gases cannot evaporate, and their accumulation can cause unsealing the jar and air access from outside. In combination with microorganisms, this results in the clipping of the pickle and the corruption of the products. They are not fit for consumption then.
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The water will not cloud in pickled cucumbers, if we do not flood them under the edge of the jar. So keep 2 cm of free space between the dish and the cap. Why is it so important?
Gases, which will be created during lactic fermentation, will have enough space to spread and evaporate. The air will not penetrate and the developed microorganisms will not develop. Therefore, the silage will come out perfect – tasty and crunchy.
For pickling, choose fresh, hard and preferably small ground cucumbers. Also prepare add -ons, i.e. garlic, mustard, horseradish root and dill canopy. Be sure to use a penetrated stone salt. We also recommend adding cherry leaves or currants to the jars, which affect the crunchiness of preserves.
After collecting urine cucumbers in water for an hour. Then they will come out firm and tasty. In turn, clean the jars and caps and boil, e.g. with boiling water or in a dishwasher at a high temperature.
You will get the best taste and crunchiness from the silage, if you will arrange vegetables in the dishes accordingly. First, put some of the additives at the bottom, then tightly arrange the cucumbers and cover them with another layer of the remaining ingredients.
Remember also Fr. suitable brine proportions for pickled cucumbers. It is accepted that 1 l of water is 1 tablespoon of pecunted stone salt.
