Pickles with natural fermentation have an unforgettable flavor. By consuming freshly prepared products such as homemade pickles, the health benefits are many, if we consider them as probiotic food.
The presence of natural probiotics in vegetables gives a powerful antioxidant effect and longevity. So we can safely eat homemade pickles, enjoying the excellent taste and delicate support for our tonicity and overall health.
The presence of beneficial bacteria, although it is a very good source of health, makes the shelf life of pickles much shorter than other homemade products that have undergone sterilization.
It is worth making an effort to extend the shelf life, especially when we have tried to prepare huge quantities of our favorite vegetables.
One option for preserving pickles longer is the following. In cases where the syrup is still clear, we can place the vegetables in jars and close them with lids, but without sterilizing.
Store them in the refrigerator, regularly checking for darkening.
The safest way to make pickles last longer is to remove all the available syrup /in cases where white deposits begin to form on the surface/ and replace it with clean water.
Add 30 grams of sea salt to each liter of water.
To all lovers of homemade royal pickle or village-style pickle - enjoy!
Find out why pickles soften, when to decant pickles and what shelf life pickles have.
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