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Winter pickles must be prepared at the right time so that the fermentation process is efficient and as safe as possible. In this sense, temperatures are an important factor.
With the approach of autumn, the markets are full of fresh and fragrant vegetables, a sign that it is the ideal time to start preparations for winter. Pickles, an indispensable component of traditional Romanian cuisine, cannot be missing from the table in the cold season. But when it comes to the right time and the best ways to prepare them, there are a few key things to keep in mind.
Winter pickles must be prepared at a strategic time to make the fermentation process as efficient and safe as possible. Temperatures play an essential role in this aspect. While for summer pickles, such as pickled cucumbers, housewives started preparing them as early as July, as for winter pickles, the ideal period is between September and October.
In brine or in vinegar?
“Fermentation occurs faster at higher temperatures,” the experts explain. Therefore, if you want your pickles to last all winter, you need to pickle them when the weather starts to cool. Thus, the pickles have time to ferment slowly and acquire that sour taste that is so appreciated in kitchens.
One of the main decisions housewives have to make when pickling cucumbers is choosing between brine and vinegar. Both methods are effective, but there are notable differences in the fermentation process and health benefits.
During the fall, when housewives begin to store vegetables for the winter, gogonelles are a popular option for pickles. However, to ensure…
Pickling in brine is a traditional technique that has been used for thousands of years. It involves the use of a salt water solution and is favored by many because the natural fermentation process produces health-promoting probiotics.
“Sauerkraut, cucumbers and gogonels are just a few examples of vegetables that can be preserved by this method,” the nutritionists explain.
Conversely, pickling in vinegar is a faster procedure, but the vinegar prevents natural fermentation. Although vinegar itself has some benefits, especially if it is not pasteurized, this method is preferred by those who are looking for a faster solution and want to avoid the complex fermentation process.
One of the most common annoyances of housewives is the bloom of pickles, that is, that film of mold that can completely destroy the contents of the jar. To avoid this situation, it is important that everything is perfectly clean and sterilized before introducing the pickles. For example, the barrel or jars in which the vegetables are stored must be thoroughly washed with water and baking soda.
Another essential step is to sterilize the jars. Before use, the water used for pickling must be boiled, the use of fine table salt is not recommended.
“Use only coarse pickling salt, as additives in fine salt can lead to bloom,” experts warn.
Tips for keeping pickles for a long time
After pickles are prepared and stored in jars, the storage location plays a critical role in ensuring their longevity. The jars should be kept in a dark, cool and well-ventilated place, such as a cellar or cellar. Ideally, the temperature should be between 8 and 10 degrees Celsius, to prevent excessive fermentation or mold formation.
Regardless of the pickling method chosen, pickles will add flavor to any meal in the cold season, being not only delicious, but also beneficial for health, writes The reality.
Source: www.doctorulzilei.ro
