7

Yes, you need salt. Salt selectively inhibits mold and bacteria which would otherwise out-compete the lactic acid bacteria. I'm sure you've seen vegetables rot; that's fermented cucumbers without salt. There's no absolute minimum salt concentration. The less salt you add, the funkier and slimier the final product will be, and the more likely you'll be to ...


6

It certainly sounds like they have gone bad yes. A bad smell is a dead give away. As with any such situation, a few cucumbers (or whatever you're unsure about the safety of eating) are not worth getting food poisoning over: if in doubt, throw it out.


5

I tried freezing tzatziki sauce but wasn't happy with it when thawed as it seemed to separate easily and even when mixed thoroughly it seemed to have a different, more watery texture than when fresh. What I do now if I have cucumbers I need to use is to prepare and process them exactly as I would for fresh tzatziki sauce. I freeze the processed cucumber in ...


5

No, this is nonsense. Bacteria are everywhere, crawling over all of your food. This is why food spoils - quickly outside of the fridge, within a few days in the fridge. Touching food with your fingers should not introduce any new bacteria species, except in some extreme cases (e.g. if you have been handling soil and not washed them well, or if you have a ...


4

Whenever you see froth in a bottle or jar that has not been shaken it indicates that some fermentation process is happening. If there is also a bad smell, you have bacteria doing the fermentation that is causing the froth. Throw them away - lord only knows what bug is causing the problem, and it is not worth the trouble of finding out. OTOH it may be time ...


4

According to the New Cookbook, from Better Homes and Gardens (p. 106), pickling cucumbers should be picked and used in the same day. Standard salad cucumbers last about ten days. Trying to get from 1 to 10 is a bit of a stretch, and storage considerations can vary. Some people recommend the standard washing and wrapping in paper towel, others indicate ...


3

I don't see how it would change the process. Besides, I've seen the same pickled fermented cucumbers cut, although lengthwise. However you cut them, it will be fine.


3

Salt is necessary for lactic fermentation of vegetables. It is one of several components to creating a successful lactic acid ferment. Lactic acid lowers the pH of its environment rapidly, and to the point where competing, problematic organisms can't grow. You will probably need 2% salt at a minimum, but slightly higher amounts of salt will give you more ...


3

I find that more than anything, getting a sweet cucumber comes down to selecting it correctly. I have purchased hundreds of cucumbers (and I prefer to eat them with the skin on). What I've noticed is that cucumbers whose skins are both shiny and smooth (and not waxy), and the cucumber itself is firm when you squeeze it are almost always going to be sweeter ...


3

I haven't tried it, but I don't see why not. Sure, cucumbers have a lot of water, but you're already crushing them in a blender or processor to make the sauce, so you don't have to worry about bursting cell membranes. I suppose if you made some kind of chunky tzatziki, you might be concerned about a change in texture. I've never seen a chunky tzatziki (and ...


3

I wouldn't freeze tzatziki sauce. Dairy practically never freezes well. It is a fat-water emulsion, and it is likely to change its structure a lot upon thawing. You have to prepare it and stabilize it a lot, and then also preferably use a special freezing method (such as making ice cream with agitated freezing). The other part are the cucumbers, which ...


3

There's no difference between the stem or blossom end, you should save the end which looks and feels in the best shape.


2

I froze shredded cucumbers and used them a month later in tzatziki sauce. It turned out wonderful! First, I peeled and removed all cucumber seeds. Second, I shredded them. Third, I salted them and let them rest in my colander for about a half hour. Finally, I squeezed out as much water out as possible with paper towels. I placed them in Ziploc bag and ...


2

I found that some of my cucumbers this year were bitter and did some reading up on why: heat and eratic watering . . . But I discovered a way to salvage the bitter cukes: I peel them and then soak them in cold salt water for a half hour - the salt seems to take out the bitterness and still leaves them crunchy for salads or sandwiches . . . Thought someone ...


2

Try growing “Lemon Cucumbers”. they grow to about softball size, are very sweet and never bitter. They pickle great and always are crunchy and sweet. The only drawback is that they do not last but 2 days in the fridge before they start drying out. The skin is more edible than regular cucumbers. My kids pick them and eat them, after washing, right from the ...


2

This was going to be my first comment on Seasoned Advice, but after reading the preface about writing answers, I'm wondering if 55 years of every-day family cooking qualifies me. Forging ahead fearlessly and with nothing to back me up except personal habit, save the root ends of onions, the blossom ends of cukes and tomatoes.


2

You need the bible of lacto-fermentation 'the Art of Fermentation' by Sandor Katz. That aside, the general rule is: if it smells and tastes appetizing then it's fine. If it has green, blue or black 'mold' on it, chuck it out. White is alright. Botulism is actually very rare with fermented vegetables. Fermenting is very safe compared to other preservation ...


1

First off, processed and canned pickles are almost always going to be less crisp than refrigerator (acidified) pickles or those fermented at room temperature. If you really like crisp pickles, I'd recommend against canning. Recipes with proper levels of salt and acidity can keep for several months in the fridge without noticeable quality degradation. Also,...


1

I think you are supposed to do it until white milky stuff comes out, but I never had a bitter cucumber, and I have even grown them too big and old and yellowing before picking, like the size of a big fat baseball bat. I just peel and scoop the seeds out of the cucumber just like it was any other melon and the flesh tastes just fine.


1

Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator. Make sure to store the sauce in an ...


1

From what I've read, leaving the scum on reduces the salinity of the brine, which changes fermentation. Skim the scum so that the salt level stays the same ... check out "Wild Fermentation by Sandor Katz.


1

My wife and I are having a mexican stand off over this issue: refrigerate or not regridgerate; I like them room temperature and shee likes them cold. I think they are okay because they are fermented. Vinegar and salt are preservatives. That being said, I think staying out for a week or so pickles are safe to eat. To go longer I don't know because they ...


1

In this wild world of litigation, it surprises me that there is anything left that DOESN"T state, "refrigerate after opening....." With that said, I'd feel safe to assume that refrigeration really isn't required, granted one follows some general rules-of-thumb; try to store it away from light and heat. I prefer cold pickles but sometimes I just don't have ...


1

Greek or Turkish shepherds salad is the most common name by folks who aren't Jewish in my area. As its a pan Mediterranean salad I suspect folks call it whatever region of that area they are closest to.


1

In Morocco, this is a very common salad, it's usually made from diced cucumbers, tomato, and parsley to which a vinaigrette is added, some people add finely chopped onions. Variations include mint, and the vinaigrette is sometimes made with salt, pepper and paprika or cumin also. http://moroccanfood.about.com/od/saladsandsidedishes/r/...


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