Making the perfect crunchy half-sour pickles: Tips and tricks
8 June 2024 17:17
Crunchy half-sour pickles are among the most sought-after snacks this time of year. On one hand, the preparation of half-sour pickles is not complicated, but on the other hand, 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 to 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 minimized (sometimes soft pickles are also the result of intensive fertilization). 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 one hand, spices help maintain the crispiness and firmness of pickles. Still, in excess, they not only spoil the pickles' taste but might cause the vegetables to rot instead of fermenting.
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.
Adding horseradish leaves and roots ensures additional crispiness in half-sour pickles. Moreover, horseradish is rich in phytoncides and natural sulphides that destroy bacteria, viruses, and fungi, thus effectively safeguarding food from spoiling.
