cucumber

Pickles Making

This is from my agricultural entrepreneurship. A pickled cucumber (commonly known as a pickle in the United States and Canada or generically as gherkins in the United Kingdom) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.

A gherkin is not only a pickle of a certain size but also a particular species of cucumber: the West Indian or Burr Gherkin (Cucumis anguria), which produces a somewhat smaller fruit than the garden cucumber (Cucumis sativus). Standard pickles are made from the Burr Gherkin, but the term gherkin has become loosely used as any small cucumber pickled in vinegar brine, regardless of the variety of cucumber used.

1.      But first you have to harvest your cucumber or gherkins. Then wash it.

2.      For brine solution you need 3 cups of salt and 4 cups of water mix together If the brine solution is ready to use put the cucumber properly on the container so that every space will be occupy.

3.      Before closing it make sure that you something heavy to assure the no cucumber will float or exposed to air because it will cause deterioration.

4.      Leave it there for 2 -3 weeks.

5.      After 2 -3 weeks you can now de-brine it.

6.      Next are you needed to prepare water in low heat temperature then add alum powder.

7.      If you think that the water is hot (not boiling) you can now put your cucumber on it until such time that the peeling of the cucumber is more likely hard.

8.      Then you can now make a solution compose of ¾ sugars, 1L vinegar, cinnamon powder and all spice is defending on your preference. It can last for month and you can re pack it if you want to sold it.