Description
Pickled cucumbers are cucumbers preserved in a brine that undergoes lactic acid fermentation, giving them a sour, crunchy flavor.
Technical
The process relies on a brine with pH 4.2–4.6, 2–5 % acetic acid, and 3–6 % NaCl, maintained at 20–22 °C for 24–48 h. Lactic acid bacteria such as Leuconostoc mesenteroides and Lactobacillus plantarum ferment cucumber sugars to lactic acid and CO₂, lowering water activity below 0.97 and redox potential below –200 mV, which preserves the product and inhibits pathogens.
Science
Primary Reaction
Fermentation of cucumber sugars by lactic acid bacteria producing lactic acid and CO₂
Sensory Profile
Aroma ()
sourcrispherbaceousspicyvinegaryearthygarlickydill-infusedmustytangy