Why you should skip plastic for pickling cucumbers

Although we still have to wait a bit for cucumbers, imported varieties are readily available in the market. According to many, our native varieties are the best. Freshly harvested, they are exceptionally crunchy on the outside, juicy on the inside, and simply delicious. We also joyfully pickle them to enjoy outside of the season.

Raw cucumbers make a great snack, but having homemade pickles in the pantry is also worthwhile. These fermented treats provide the body with B and C vitamins, along with magnesium, potassium, and other minerals that support immunity and digestion. The key is to ensure they are properly prepared.

The best choice for pickling cucumbers is ceramic vessels, like stoneware pots, or glass jars. These are ideal for preparing smaller batches that can be stored in the basement over the winter. Some people consider large plastic water bottles, typically with a capacity of about one gallon, as a suitable method for preserves. There are also those who use bags.

"Do not pickle cucumbers in plastic bottles or zip-lock bags! These are not products designed for this purpose, and research shows that such practices increase the amount of substances released from the material into our food," warns Sylwia Panek.

According to her, the best option for pickling cucumbers is containers made of natural materials. "That's why it's best to choose glass for homemade preserves (optionally, ceramic vessels are also great if you have them)," she emphasizes.

Her post has received many comments from people who agree with her.

"People who make pickled cucumbers in plastic aren't convinced by any research; you can talk endlessly like talking to a wall, as they prefer the taste from plastic bottles."

"I have to admit that I once followed the trend of pickling in plastic bottles, but fortunately, it never worked out for me this way. In glass, though, it’s always perfect."