Method of pickled cucumber
Here are some of the best and easiest ways to prepare home pickles: Choose cucumbers that are suitable for the pickle industry, so that the cucumber is solid and regular. After selecting the appropriate grains of cucumber, sort them by size, wash them well, and remove the impurities on their edges. Their presence will dry the pickle and its style during storage due to the presence of some enzymes in it. Prepare the saline solution, which consists of salt, water, sugar, and sugar so that the proportion of salt 6-7%, and the proportion of sugar 1%. You can also add calcium chloride by 5% to the brine solution. It will help the pickle retain its hardness. You can prepare it with two teaspoons of sugar, four tablespoons of salt and one teaspoon of calcium chloride in a bowl. Empty and add water to it, so that the weight is approximately one kilo. Fill the cucumber in suitable jars and add the brine to it. Bake all the options well and leave these jars in a specific place, permeating the normal temperature for about three weeks.
Notes: Avoid using the standard method of salt solution concentration using the egg. This is because the egg sizes vary, and the egg contains a bag of air that changes in volume during the storage period, causing incorrect and inaccurate concentrations. Lead to contamination of brine with microorganisms on its surface. You can remove the molds that appear during the storage period on the surface by placing a thin layer of oil on the surface. The oil layer will help to block the air that contributes to the growth of these molds. You can also do holes in the cucumber beads to prevent gas from forming.
