Preventing soft pickles: Tips for perfect half-sour crunch
8 June 2024 16:04
Crunchy half-sour pickles are one of the most sought-after snacks at this time of year. Preparing half-sour pickles is not complicated, but it's easy to make a mistake that could result in limp and soft vegetables.
Quick pickles, known as half-sour, are a true delicacy. After only two or three days, they can be enjoyed for their crispiness and juiciness. But what should we do if the pickles turn soft and hollow inside? There is a solution for that.
Why are half-sour pickles limp?
Soft and hollow half-sour pickles are a nightmare and a big disappointment after waiting a few days for a summer treat. This can be prevented, or at least the risk can be minimised (sometimes soft pickles are also the result of intensive fertilisation). First of all, it is essential to remember that cucumbers are mainly composed of water. Over time, they wilt and lose their mass, which can ultimately result in limp and hollow half-sour pickles. Therefore, cucumbers should be prepared immediately while they are fresh.
To prepare half-sour pickles, you should choose smaller rather than overgrown specimens. A common mistake is using too many spices. On the one hand, they help maintain the crispiness and firmness of pickles, but on the other hand, in excess, they can spoil the taste of the pickles and might cause the vegetables to rot instead of ferment.
What to do to make half-sour pickles firm and crisp?
One popular and proven method for achieving pickles' ideal firmness, crispiness, and crunchiness is soaking them in water. Before starting the pickling process, it is recommended to immerse the cucumbers in cold, non-chlorinated water for one to two hours. The brine used for preparing half-sour pickles should be warm but not hot—its temperature should be around 20°C. Hot water could deprive the pickles of valuable nutrients and soften them.
Additional crispiness in half-sour pickles can be ensured by adding horseradish leaves and roots. Moreover, they are rich in phytoncides, natural sulfides that can destroy bacteria, viruses, and fungi, thus effectively safeguarding the food from spoiling.
