Marinated canned cucumbers

are an indispensable product, it’s just a snack, and a salad element. And in Suzdal even the Cucumber Day passes.

Those who are far from independent cultivation of this vegetable at the cottage with subsequent home canning to the aid of shops come, where there is a rich selection of pickled cucumbers. Good housewives and gourmets have long known that the tastiest are the smallest of them.

About 20 years ago, in our everyday life, the word “gherkin” appeared, which means just the sort of such miniature cucumbers.

Cornish called small-fruited varieties of cucumber, which is removed before full maturation. Usually the length of such fruits is from 4 to 8 centimeters. The main use of gherkins is preserving and pickling.

However, this product quickly overgrew with myths – they told how it was carried in a special solution from far-away India, then soaking it to give a fresh look.

The same crunching is achieved using an unsafe chemical solution. So what is the truth, and what is fiction in the case of pickled cucumbers?

Good are the domestic gherkins, imported – the bad.

Gherkins are usually considered to be cucumbers not longer than 6 cm. And they are practically never grown in Russia. So all the miniature cucumbers offered in the marinade were grown somewhere abroad. Perhaps in Russia they were only mothballed, so it would be extremely difficult to find a completely domestic product.

All foreign gherkins are old.

According to this myth, it is our producer who can offer fresh cucumbers. However, representatives of the main distributors of this product say that if the bank indicates the producing countries of China or India, it means the highest level of quality and compliance with ISO standards. Local gherkins come directly from the garden to the local production, where they are harvested. But if the bank indicates that it is produced in Russia, then most likely the gherkins are taken to the production in barrels, and after that they are remuried. And write off that such products produced abroad will not work, because it simply will not receive a certificate of quality. Now they are increasingly using the “quality declaration from the manufacturer”, but the essence remains unchanged – the domestic manufacturer is obliged to notify the buyer about the place of manufacture of the goods.

In India, there simply can not be good cucumbers.

Many people wonder, where in India can such a product come from? Nevertheless, it is this country that is the world leader in the production of both cucumbers and gherkins. Among their consumers are not only Russia, but in general half the world. Indian gherkins are eaten in both America and Europe, which put forward high demands on the quality of food.

If the composition of the product includes calcium chloride, then this is very bad.

Calcium chloride is called the calcium salt of hydrochloric acid, or the food supplement E509. It is widely used in food production – including curds and cheese. And in the refrigerator calcium chloride is also used, only in the form of refrigerant. In pharmacies, you can also meet this substance, it is anti-allergic, it is prescribed to pregnant women and children when they lack calcium. In the bank with gherkins E509 contains very little, even eating every day a pickled cucumber on the bank, the consumed amount of sodium chloride will be less than the daily dose of the child, which he takes as prescribed by the doctor.

On the bank and import gherkins there must be inscriptions in a foreign language, otherwise it is clear that cucumbers are substandard and double-processed.

Suppliers explain that the Indian and Chinese factories that produce gherkins for the Russian market use the layout of the label they have provided from Russia, respectively, and the logo on the lid also has native letters. This practice is accepted all over the world.The computer also applies the date of manufacture of pickled cucumbers, which is printed on the edge of the lid or on the bank itself. The shelf life of such a product is usually 3 years.

Fresh pickled cucumbers from an unmarried simple man can only be distinguished by price.

First of all, it should be said that the price of domestic and imported cucumbers is practically the same. But if the cucumbers are unmarked in Western Europe, then the price of gherkins may increase. Paradoxically, in this case a more expensive product will be less qualitative, besides the color and quality of the European product is absolutely not unique. Do not be afraid of the fact that twice pickled cucumbers will quickly lose their color. It happens that for 3-6 months of being on the shelf of shops under daylight cucumbers lose their color, changing it from green to whitish and marshy. It’s not scary, but the cloudiness of the brine and the change in the shape of the gherkins should already make you alert. The fact that cucumbers were packaged in a domestic factory is also the dill umbrella, which can be present in the bank. It is this spice used in our home canning, in foreign production, it is rather difficult to procure in industrial quantities. So, dill seeds or simply its greens are used in banks with imported cornichons.

There are many different manufacturers of gherkins offering a wide range of products.

Therefore, it is extremely difficult to find the best manufacturer. In our country it is quite common to produce canned vegetables under different brands at the same factory – this allows to load production capacities. So, the color of the lid and the logo on it is purely a technical task. The real producers are not so much, so, having found a favorite taste, buy this brand and do not chase after novelties, in the hope for something more perfect.

All pickled gherkins have the same taste.

Banks can have different amounts of sugar, salt, vinegar and spices, which will have an effect on the final taste. If the vinegar is more than usual, then the cucumbers will be more sour, with the addition of sugar they will become acutely sweet. With a low acidity, you can add more salt, then the gherkins will taste like salted cucumbers, and their color will look like mustard or khaki. Check the taste by looking at the label, which indicates the content of carbohydrates. So, if there are 2 grams of carbohydrates per 100 grams of product, then there is little sugar, 3-4 grams is an ordinary indicator, and 5 grams is already above average.

Imported gherkins – transgenic.

This myth is easy to debunk – while cucumbers are not generally subjected to gene modifications.

Last year pickled cucumbers are better for not eating.

The error lies in the comparison of domestic conservation and industrial. It has already been noted that gherkins, like other canned vegetables, can be stored for 3 years. If the recipe contains little vinegar, then this period is reduced to two years. It is these figures that you should look for at the bank and relate the release date to the current one. In general, gherkins are a commodity, flying off the counter not even in months, but in days and weeks.

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