The cucumber is incomplete, maturing and properly prepared so that no metal compounds other than table salt are preserved and preserved with any kind of additive or added flavoring. The pickled cucumber may be fermented completely, partially or not at all.
Home method of pickling option:
Fill the small-sized option into the pickling tanks and add 10% saline solution.
Leaves the cucumber for 3 - 4 weeks, taking into consideration the saline solution at 10% concentration.
When the pickle ripeness is completed - the green color of the cucumber is converted to greenish yellow - prepared by washing the fruits and packaged in a 6% + 2 - 3% salicylic acid solution. It is noted that an appropriate amount of garlic, celery and pepper can be added to the cucumber during the pickling process.
If you wish to save the option for a long time, its concentration increases after the end of the pickling from 10 to 12%.
Home method of pickling option:
Fill the small-sized option into the pickling tanks and add 10% saline solution.
Leaves the cucumber for 3 - 4 weeks, taking into consideration the saline solution at 10% concentration.
When the pickle ripeness is completed - the green color of the cucumber is converted to greenish yellow - prepared by washing the fruits and packaged in a 6% + 2 - 3% salicylic acid solution. It is noted that an appropriate amount of garlic, celery and pepper can be added to the cucumber during the pickling process.
If you wish to save the option for a long time, its concentration increases after the end of the pickling from 10 to 12%.
Labels
Pickling olives