in pale vinegar. Is there an easy and natural way to keep it green? THANKS. white vinegar before putting them in candies.
How do I keep pickles green?
Fresh pickles can be cooked in a variety of ways, sometimes raw, sometimes baked, baked, boiled, steamed, or even fried. A raw, the pickle is perfect for preparing mixed salads.
some do it with 10°, but I find it too strong, I use 8°. I tried boiling vinegar (with herbs); they lose in crunch. I also made half boiling water and half vinegar, which was very mild, and also cold vinegar, which was crispier.
My grandmother used to say that when you make them disappear, pickles lose their water and soak in vinegar. I also avoid jars with metal lids, I prefer nutella type jars with plastic lids.
What grade of pickle vinegar?
Put them in a bowl and pour over the coarse salt. Leave to macerate in the refrigerator for at least 1 hour and at most 3 hours. The longer you wait, the more it will bleed and the softer it will be…. You will need:
- Pickles.
- Melfor for special vinegar for canning (or white vinegar). Melfor is interesting because it is softer.
- coarse salt.
What are the benefits of pickles? It is characterized by a particularly interesting content of dietary fiber, beta-carotene and vitamin B9. These different components make pickles the food of choice to promote the well-being of the digestive system, fight against oxidative stress and prevent certain chronic pathologies.
For the vinegar to soften, it must be boiled to eliminate the acidity which makes the vinegar less « aggressive » and pour it cold over the pickles. To prevent the pickles from remaining crispy when you salt them, place them in the coldest place possible.
How to store vegetables in jars? It follows the same principle, but requires less work: prepare brine (a mixture of water and salt at the rate of 30 g of salt per liter of brine). Arrange the vegetables in a jar. Fill the jar with salted water until it covers the vegetables.
White, red, cider, alcohol… All vinegars are suitable for preserving food, if they contain at least 5% acidity. You can also use homemade vinegar. The only exceptions are sherry vinegar and balsamic vinegar, as their taste would mask the taste of the food.
How to sweeten a pickle? Re: how to sweeten large pickles? To make them less resentful, they must be crushed. Peel a squash, grate it and squeeze the juice out of it, let it sit for at least an hour, then rinse and drain, ready to eat.
Not enough salt. It is recommended to consume 50 to 60 grams of salt per liter of pot. … If the vegetables are rolled in a three-liter container, use 60-70 milliliters of the vinegar mixture. Long-term fermentation.
What is the difference between white vinegar and household vinegar? 8% white vinegar (acetic acid) can be used in a food context (for example, to clean the refrigerator), while 12% crystal vinegar should be reserved for household tasks.
Why are my pickles soft?
How to blanch pickles? Wash the pickles and wash them under cold running water. Blanch the pickles in a pot of boiling water for one minute. Drain them.
Is a cucumber a pickle? Contrary to popular belief, cucumber is not a growth acid. Although very similar, this vegetable is actually two varieties of the same species. … Pickles, which are rarely eaten raw, are much firmer and sharper than cucumbers.
How to sweeten pickle vinegar?. To soften the vinegar, boil it to remove the acidity that makes the vinegar less “aggressive” and pour it cold over the pickles. To prevent the pickles from remaining crispy when you salt them, place them in the coldest place possible.
How is water used in pickles? It can be used in soup or as a sauce base. Provided you add a few herbs, this pickle water can be used as a base for soups or for sub-sauces. Its salty taste makes it a good base to which you can add spices, such as cinnamon, cloves, cumin.
Re: gherkins You can cut them in half lengthwise, remove the seeds and fill the cavity obtained with semi-salted cheese, put in the refrigerator and eat well chilled.
Pickles should be preserved in white vinegar. The acidity of vinegar or acids usually does not attack plastic, which is why acids are packaged in plastic containers, car batteries are plastic, spirit vinegar is in plastic bottles, etc
How to eat pickle from the garden?
The most common way of canning is to remove the pickles, then put them in vinegar with garlic, garlic and aromatic herbs. Pickles can also be « lacto-fermented » in brine (salt and water) recipes.
It takes at least 4 baths to restore the acid and green color to acid acids. Then it’s time to plunge them into boiling water to blanch them. This step, which lasts only 2 to 3 minutes, helps preserve the green color of the gherkins and their crunchiness.
When it comes to burgers, we prefer to choose sweet and sour (cooked with sugar) or low salt pickles. Generally larger, their preparation makes them increasingly sweet with less acid.
