How to make perfect half-sour pickles every time
4:47 PM EDT, June 8, 2024
Crunchy half-sour pickles are among the most sought-after snacks this time of year. On the one hand, the preparation of half-sour pickles is not complicated, but on the other hand, it's easy to make a mistake that could result in limp and soft vegetables.
Quick pickles, known as half-sour, are a true delicacy. We can enjoy their crisp and juiciness after only two or three days. But what do you do if the pickles turn out soft and hollow? There is a solution for that.
Why are half-sour pickles limp?
Soft and hollow half-sour pickles are a nightmare and a big disappointment after waiting a few days for a summer treat. This can be prevented, or at least the risk can be minimized (sometimes soft pickles are also the result of intensive fertilization). First of all, it is important to remember that cucumbers are mainly composed of water. Over time, they wilt and lose their mass, which can ultimately result in limp and hollow half-sour pickles. Therefore, cucumbers should be prepared immediately while they are fresh.
To prepare half-sour pickles, you should choose smaller rather than overgrown specimens. A common mistake is using too many spices. On one hand, they help maintain the crispiness and firmness of pickles. Still, on the other hand, in excess, they not only spoil the pickles' taste but also might cause the vegetables to rot instead of fermenting.
What to do to make half-sour pickles firm and crisp?
One popular and proven method for achieving the ideal firmness, crispiness, and crunchiness of pickles is soaking them in water. Before starting the pickling process, it is recommended to immerse the cucumbers in cold, non-chlorinated water for one to two hours. The brine used for preparing half-sour pickles should be warm but not hot—its temperature should be around 68°F. Hot water could deprive the pickles of valuable nutrients and soften them.
Additional crispiness in half-sour pickles can be ensured by adding horseradish leaves and root. Moreover, they are rich in phytoncides, which are natural sulfides that have the ability to destroy bacteria, viruses, and fungi, and thus effectively safeguard the food from spoiling.
