🥒 Salt in Pickles Amount: Typically 2–5% salt brine (by weight of water). Example: For 1 liter (1000 ml) of water, add 20–50 g of salt (about 1–3 tablespoons). Why: Salt draws water out of the cucumbers (osmosis), keeping them firm. It prevents bad bacteria growth, allowing beneficial lactic acid bacteria to thrive (if you’re fermenting).

How to Make Crispy and Delicious Pickles: A Step-by-Step Guide Pickling is a time-honored preservation method that not only extends the shelf life of vegetables but also enhances their flavor. …

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