What is pickled cucumber?

pickled cucumber, often called "cucumber" in the United States, Canada and Australia, is cucumber preserved anaerobic fermentation in salt water called brine or marinating vinegar. The Brining process converts sugars into lactic acid and provides an acidic taste. Pickled cucumbers have much longer durability than fresh cucumbers. There are many different varieties of pickled cucumbers.

Mozling spices are added to a brine or vinegar in which pickled cucumbers are marinated to add taste. Sugar can also be added to form a sweet cucumber. Cucumbers of bread and butter include more sugar into the brine than other varieties and cucumbers used to produce them are often sliced ​​before the pier process. Cucumber on bread and butter is often consumed on sandwiches or hamburgers.

Polish pickled cucumber style are made without vinegar and rely only on fermentation for preservation and acidic taste of cucumber. Naturally this process is a necessary Lactoba bacteriaCillus on the skin of freshly selected cucumbers and must be artificially added unless freshly harvested cucumbers are used. Polish cucumbers are produced in a glass, ceramics or a wooden container, and a selection of natural spices such as dill, garlic, mustard seeds, clothing, bay leaves and dried berries are added to the brine. The water used in the solarium is first sterilized by cooking. The container is sealed with a fabric and the stones can be used to maintain cucumbers.

Due to the lack of vinegar in Polish cucumbers, a film forms bacteria on the upper part of the brother and removes before cucumbers. The lack of vinegar also leads to the fact that Polish cucumbers have a shorter lifetime than other varieties. Polish pickled cucumbers are available in half acidic and fully acidic varieties. The more salt in the solar, the more acidic final product.

Kosher Dill Pickles, other acid pickled variety of cucumbers may not haveIt is necessarily strictly kosher or are prepared according to Jewish diet laws, but are produced in the traditional way of the Jewish community in New York. This type of pickled cucumber contains a lot of garlic in the brine. This type of pickled cucumber is traditionally served in New York delis. Lime cucumbers are soaked in the lime instead of a brine for 24 hours, giving them a sharper texture. The lime is rinsed and vinegar, sugar and spices are added to the pickled cucumbers.