The secret to the success of pickles: two excellent pickling methods

Comedian Harold boasts that cucumbers ferment perfectly: I call them low-salt

According to Ernesta Dapkienė, director of the communication and corporate affairs department of the Maxima shopping center, customers want to save time in the summer, not to spend it in the kitchen, but in nature. Therefore, merchants take this into account and offer a wide range of already marinated meat and vegetables, including processed ones.

“We note that customers have discovered the sample fresh cucumbers – they can be purchased in our stores from April to November. This trend peaks in May and June. At that time, fewer of those freshly sampled cucumbers have been purchased since July, but July is the month when people start thinking about winter and preparing vegetables for it, this is demonstrated by the growing sales of canned spices for cucumbers, “says E. Dapkienė.

Tanning won’t take long

Food production experts, meanwhile, say tanning is not a slow process. So if you are planning a weekend trip or lunch, one night will be enough to sample cucumbers.

“It can take 5 minutes to pickle cucumbers. It is true that you will have to wait a few hours for the salt to react and the cucumbers acquire that slightly salty flavor. Cucumbers are generally pickled with water, and such masters prepare them in our stores. The best advice is to add a tablespoon of salt per liter of water. However, water is not necessary for pickling cucumbers: the simplest option will be just a few dry ingredients and a simple bag, ”says Brigita Baratinskaitig, food production expert.

Will need:

• Plastic bag (also suitable for baking sleeve)
• 8-10 medium cucumbers
• 2 tablespoons of salt
• 4-5 garlic cloves
• A handful of dill

Doing:

We wash the cucumbers and cut the ends. We can divide the cucumber into several parts or uncut pickles. We put cucumbers in a bag, sprinkle with salt, garlic cloves, chopped dill. Shake to distribute everything and cover the cucumbers with a mixture of spices. We put a bag of cucumbers in the fridge to rest all night. If you are impatient, 4 hours may be enough. The strength of the cucumber flavor will depend on the shelf life, so give it a try!

And for those who have more time or are stocking for the winter, the food production expert offers a more traditional recipe that will need water and leaves from various plants.

Traditional recipe for pickles with dill and garlic

Will need:

• 2 liter jar
• Cucumber (how much can you fit)
• 5 tablespoons of salt
• 1.9 liters of water (boiled or distilled)
• Handfuls of cherries, black currants, bay leaf, horseradish leaves
• 6-9 peeled garlic cloves
• 2 sprigs of dill
• Spices to taste: black pepper, hot pepper flakes, mustard seeds
• For a special flavor: fresh strips of horseradish

Doing:

Divide all the leaves, the dill and the garlic into four parts, place the first on the bottom and lay three layers with cucumbers (the longest are best to put on the bottom), and cover the cucumbers from the top with leaves too. Then dissolve the salt in water and pour the brine over the cucumbers, leaving about 3 centimeters at the top of the jar. Cover with an airtight lid and simmer at room temperature (16-22 ° C) for a few days until cucumbers reach their favorite sour taste. If using an extra thick, airtight lid, shake daily, soak cucumbers to release excess pressure. The brine should be slightly cloudy. You can eat right away or store it in the fridge or basement and enjoy all winter.