Lukewarm water is hailed as the secret to perfect pickled cucumbers

Cold, lukewarm, or hot – which water is best for pickled cucumbers? Although preparing the brine isn't too tricky, paying attention to these details will help achieve crunchy and tasty pickled cucumbers. See how to avoid mistakes and get great results.

The temperature of the water used to brine pickled cucumbers is crucial for the entire process. There are different theories: some say that cold water is the best, while others believe that boiling water is the only correct option. Which method gives the best results? And why are specific approaches not recommended?

Many people use hot water, convinced it is an effective way to eliminate pathogenic bacteria. However, hot water destroys valuable vitamins and microelements in cucumbers, garlic, and horseradish. On the other hand, cold water does not kill bacteria. Although it preserves nutritional values, it promotes the development of harmful microorganisms.

Pouring pickled cucumbers into lukewarm water at about 20 degrees Celsius is the best solution. Such conditions favour the development of beneficial bacteria responsible for fermentation. Additionally, more vitamins and minerals are preserved in lukewarm water compared to hot water. An added advantage is the faster dissolving of spices.

Remember that the quality of the water used also affects the taste and texture of the pickles. In the worst case, they can become soft and tasteless due to poor-quality water. Firstly, the water must be safe to drink, and secondly, medium-hard water is best for pickling. This type of water flows from many taps, but it's better to check its parameters on the water supplier's website beforehand.

Water for pickling should not contain chlorine, as it inhibits fermentation and affects the quality of the pickles. Therefore, if you prepare pickled cucumbers using tap water, boil them beforehand or let them sit for a few hours. It is also worth using kitchen filters, such as those with carbon inserts that trap chlorine and other chemical contaminants that could reduce the quality of the preserves.