There are several techniques for preserving pickles. The most used is undoubtedly the immersion technique in vinegar. It is the one most often found on Earth.
Vinegar is the best solution to keep this fruit optimally and over time.
Herbs can be added to flavor with vinegar, such as dill, as is the case with gherkins, a variety of small pickles that come from western India. In France we will put tarragon, perfect to accompany pâtés, or ham.
An alternative to vinegar is to use salt water. The gherkins will then ferment and continue to grow. The salt concentration varies between 2.7 and 5.3 ounces per US gallon, or between 3.2 and 6.4 ounces per imperial gallon of water depending on the country (ie between 20 and 40 grams of salt per liter). In this case, we do not add vinegar. The fermentation is carried out using a bacterium that is on the cucumber, it is Lactobacillus. In the container can be introduced garlic, dill, green seeds, horseradish, umbels, blackcurrant, grapes, seeds of white mustard, laurel. Finally we put salt, then boiling water before closing all with a non-hermetic cover.
This technique does not keep the food as long as with the vinegar. It is indeed necessary to put the jar of gherkins in a fridge in order to preserve its contents.
Sugar also makes it possible to make interesting results as with "sweet gherkins".
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