I know mushiness can be a problem when pickling cukes - do you find yours get mushy? One tip I heard is to make them with young, smaller cucumbers. Unfortunately, I have a very large one that I’d love to lacto-ferment. Any tips appreciated!
Cut off the very tip of the blossom end of each one. There’s an enzyme in there that makes them mushy. You can also add a couple of oak and or grape leaves to the jar; the tannins in the leaves can help keep the cukes firm.
I know mushiness can be a problem when pickling cukes - do you find yours get mushy? One tip I heard is to make them with young, smaller cucumbers. Unfortunately, I have a very large one that I’d love to lacto-ferment. Any tips appreciated!
Cut off the very tip of the blossom end of each one. There’s an enzyme in there that makes them mushy. You can also add a couple of oak and or grape leaves to the jar; the tannins in the leaves can help keep the cukes firm.