What are the best tips for seas zucchini?

In the production of pickled zucchini, several things should be kept in mind. Starting with fresh products that are without bruises or defects, it is one of the most important tips for seas zucchini. Other is to ensure the use of high -quality ingredients that are suitable for use with pickled vegetables. In order to keep zucchini safe from bacteria, it is also important to use the correct containers and ensure that everything is sterilized.

Choosing a fresh, high quality fruit zucchini will bring the best pickled zucchini, no matter what recipe it is used. The fruit should be uniform in shape and should not have stains or bruises on them. If there are defects for fruits, they can be cut off and the rest of the zucchini can still be loaded. Depending on the recipe, it may be desirable to use small zucchini that can be cut into 1 inch (2.5 cm) or larger zucchini that can be crushed and produced into cucumber zucchini. Not Matteer, what zucchini requires a recipe, one of the tips for making pickledHo zucchini, which will turn out the best, is to use plants that have been harvested for a maximum of 24 hours before their loading.

Another important aspect of pickling zucchini is that cucumber folders are used for this purpose. Salt, vinegar and water are simple and important ingredients to be used in zucchini pickling, but there are some varieties of these things that should not be used. For table salt is not suitable for pickling, because it usually contains iodine, chemicals that can spoil the pickled zucchini. Similarly, hard water may contain chemicals that reduce the acidity of cucumber zucchini, which can lead to the growth of dangerous bacteria. Low -acidity vinegar may have a smoother taste, but may not cause cucumber to prevent the growth of bacteria.

Wslepics of grinding zucchini, cooking and storage must be performed in the correct types of containers. The urban urination should be used POsce glass, stainless steel, aluminum and ceramics, because containers made of other materials such as copper or iron can respond to cucumber acids. When picking zucchini, it is necessary to use containers made for this purpose so that the bacteria cannot get into the cucumber and the sick ones who eat it.