What to do if pickles are sour

Many people like to eat pickles. Pickles can promote appetite, and there is nothing wrong with eating a moderate amount. When pickling pickles, if they are not pickled well, they may become sour. This is mainly because of insufficient salt or excessive temperature. At this time, you can add a little salt or sugar to it, which can make it salty again. Of course, you must eat less pickles in normal times. Excessive consumption has a great impact on your health.

Precautions during pickling process

As long as you follow the following points during the pickling process, the pickles will not become rancid. The raw materials for pickling must meet two basic standards:

First, it is fresh, free of bacteria, and meets hygiene requirements;

Second, the variety must be suitable, not all vegetables are suitable for pickling. Accurately grasping whether the amount of salt used is appropriate is the key to whether pickles of various flavors can be pickled according to standards. The basic standard for the amount of salt used in pickling pickles is that the maximum amount of salt cannot exceed 25% of the weight of the vegetables; the minimum amount of salt cannot be less than 10% of the weight of the vegetables (except for quick-pickled pickles).

The amount of salt used for pickling fruits, vegetables, and root vegetables is generally higher than that for pickling leafy vegetables. To turn over the jar on time means to turn the sauce or pickles in the pickle container upside down. This allows the vegetables to dissipate heat continuously and evenly, and can maintain their original color. Generally, the jars and pots used for pickling vegetables in households are used for half a year and unused for half a year.

Therefore, be sure to brush them clean before use to remove dust and oil. It is best to place the washed utensils in the sun for half a day to prevent the growth of bacteria and affect the quality of the pickled food. I guess your pickles have become sour because of insufficient salt. The remedy is to take the pickles out and place them in a ventilated and cool place to dry the surface moisture, heat the original pickle water to boil, add enough salt, and pickle them again.

Clear cut. Take the pickles out of the jar, wash them in tap water, cut them into small pieces and make them into cold dishes. If you drink thin porridge with freshly cut pickles, it is very refreshing. Fry or stir-fry. You can add some seasonings according to your preference, such as ginger, chili, garlic, or some brown sugar, which will make it very appetizing. Fried pickled vegetable rice tastes great. Many people like to eat it and drink pickled vegetable soup, which whets their appetite and increases their food intake. Steam or stew. Stewing pickles with miscellaneous bones and ribs has a strong sour aroma that you will want to eat more after trying it. If you stew pork belly with pickles, it will be a delicious dish. To make this dish, put a layer of pickles and a layer of three-layer meat until the bowl is full, then put it in the pot and steam it. Remove from the pot when it is cooked through. With this dish, your appetite is sure to increase. Although pickles are delicious, many people are reluctant to eat them because they contain carcinogens such as nitrite. When pickling pickles at home, as long as you master scientific methods, you can avoid the production of excessive nitrite carcinogens during the pickling process.