Iodised Salt Ruins Quick Pickles — Use Rock Salt Instead

The most common mistake when making quick-pickled cucumbers is using iodised salt instead of rock or non-iodised salt. The iodine disrupts the fermentation process, resulting in soft, bitter cucumbers. Only non-iodised salt should be used for pickling.

More on this topic

🍳 Food What to Freeze in July: Strawberries, Cherries and Courgettes Before It's Too Late Interia Kobieta · 3d ago 🍳 Food How to Blanch Tomatoes Without Turning Them to Mush Interia Kobieta · 6d ago 🍳 Food Foam on lightly salted cucumbers signals proper fermentation, not spoilage WP Kuchnia · 7d ago 🍳 Food Add Cherry Leaves for Perfectly Crunchy Quick-Pickled Cucumbers Every Time WP Kobieta · 11d ago 🍳 Food Add this ingredient to your pickling jar for crisp, firm gherkins Interia Kobieta · 14d ago 🍳 Food Yellow zucchini in sweet brine looks just like pineapple — preserves recipe WP Kuchnia · 22d ago

More on this topic

🍳 Food What to Freeze in July: Strawberries, Cherries and Courgettes Before It's Too Late Interia Kobieta · 3d ago 🍳 Food How to Blanch Tomatoes Without Turning Them to Mush Interia Kobieta · 6d ago 🍳 Food Foam on lightly salted cucumbers signals proper fermentation, not spoilage WP Kuchnia · 7d ago