Onward. You now dilute the brine (1/4 cup) with cold water since you don’t want hot water on your cucumbers. Then, after stirring it up, pour into the jar till the cucumbers are completely covered. brine covered cucumbers

The science behind it is that the mould that causes the mushiness is found on the rotting blossom, thus cutting a little bit off this end and gently washing the cukes should keep you safe. Place the fresh cucumbers in a large bowl. Add enough cold water to cover the cucumbers. Let the cucumbers soak overnight. A cucumber has two different ends, thestem and the blossom end. Cut the blossom end off the cucumbers, or cut off both if you can’t figure it out. You can also slice the cucumbers if you choose. I like them whole. Ogórki Kiszone are much loved, and I was fortunate to be given jars of brine-preserved cukes twice. The first jar came from my friend Elzbieta, her mother makes them every year. The second came from a young man, an engineering student at our Poznan’s Politechnika University, and a waiter at our local TGI Fridays.But this 3rd batch is working! Day 3 and I tested one. Crisp and mildly tangy so I’ll leave them another few days and try again. And I was so bolstered by my success that I started another batch! Mix the vegetables and vinegar: Once you've chosen your vegetables, mix them with the vinegar in a large pot or bowl. Use a wooden spoon or potato masher to help break up the vegetables until they're fully coated with vinegar. Stirring frequently is essential, so don't be afraid to get your hands dirty.

What's The Deal With Cornichons?". The Kitchn. 2017. Archived from the original on 14 November 2017 . Retrieved 13 November 2017. Put your chosen vegetable into a bowl and sprinkle over the sugar and salt. Massage the vegetables gently for a few minutes then squeeze out the excess moisture.

Nutrition information is calculated using an ingredient database and should be considered an estimate.) When cool, pour the brine over the cucumbers, herbs, and spices. Screw a plastic canning lid loosely onto the jar and set them on a counter to ferment. Super delicious soup, The directions need to be more clear. Read the directions carefully. We accidentally threw out all the vegetables and had to start over again. No need to cut up the vegetables to make the broth.

Now place the cucumbers in your jar. Make sure you stuff in as many as possible (without bruising them) so they will stay submerged under the water as they start to shrink a little in the brine The Iodine and Chlorine inhibit fermentation. I use Kosher Salt; Spring Water. Boiling the water for the brine will remove the Chlorine from tap water. Use a fermentation seal and a weight. Glass weights will help keep your cucumbers submerged while they ferment. While a seal will allow carbon dioxide to escape without letting oxygen in. And they both help prevent mold formation. After fermentation has stopped and the lids have been tightened, they can be kept on the shelf for a year. After opening a jar, I would keep in in the fridge, for up to a month. Your garlic might turn blue. Fermented garlic often takes on a blue color. It's normal! Antioxidants in garlic can react to the acidity created during fermentation by turning blue.What kind of salt to use—When it comes to salt, kosher salt is traditional, but this recipe works well with sea salt. Do not use iodized table salt.