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➤Quick Royal Pickle - Perfect for winter: • Бърза Царска Туршия - ...
Putting a raw pickle every year is not only a culinary tradition, but also an integral part of the life of a Bulgarian. There is a good reason for this. Vegetables preserved by immersion in a salt solution, such as traditional raw pickles, contain large numbers of lactobacilli and probiotics beneficial to humans.
It is important to emphasize that beneficial lactobacilli and probiotics exist only in raw pickles, they are not present in pickles sterilized in jars.
The universally loved taste is due to the wild fermentation of lactobacilli, which are contained in the vegetables themselves.
But sometimes in the process of fermentation, the brine turns white and panics the housewives, who wonder why the raw pickle turns white.
One of the main causes of raw pickle turning white is insufficient salt in the raw pickle brine.
Another possible reason for the whiteness of the brine of the raw pickle can be the use of overly calcareous water or the presence of vegetables that are not of the expected quality and were already slightly spoiled during the process of putting the pickle.
When making this type of raw pickle you should know that after the third day it must be strained. For a week, this is done every two days. Part of the brine is poured out and poured back in again.
Pouring the pickle prevents bacteria from developing and multiplying, as the brine is enriched and saturated evenly with salt.
So that you don't have a problem with this type of pickle, it is best to prepare it in the second half of October. Then the weather is cooler and suitable for this type of pickle. The other condition for storage, after rising, is to store it at a temperature of about 10 degrees for the first 2 days. After that, however, it is nice at a cool 4 to 5 degrees. I make this type of pickle deliberately in smaller containers (3 liter jars). They are easy to service if a problem occurs.
Some people use benzoate and when the pickle is ready they add it to keep it longer. The ratio of benzoate to water is 1 gram per 1 liter.
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Necessary products:
Cauliflower
Carrots
Peppers
Green tomatoes
Salt
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