We know pickling cucumbers thanks to home traditions. Recipes are passed down from generation to generation.
Homemade pickles couldn't be easier. However, there are times when it seems to us that we have done the whole fermentation process correctly, and yet over time we notice that the hands rot, the contents of the jar become cloudy, soggy and look extremely unappetizing. What could we have done wrong?
Making cans requires good preparation. Neglect can damage our efforts
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First of all, it is necessary to consider whether the eyes we used had no signs of deterioration or other damage. If so, we must not be surprised by the rot in the jars, instead of the delicious and crispy gels. An extremely important element of preparation for pickling anything is the disinfection of jars and caps. Scald them with boiling water must be thorough.
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Too large pieces crammed into jars can become soggy and empty over time. This is also not a success in pickling. Inaccurate closure of the jar causes leaks and the penetration of microorganisms into the interior of our pickles. Storing them for too long can cause them to soak up too much fluid and become soggy and “ragged”.
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Use salt intended for making preparations, such as pickling, for example Kłodawa salt . Other salts have an anti-caking material which can make the brine cloudy.
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