៙ Make pickles for a long time:
Usually pickling or soaking vegetables with vinegar does not last long, but if you need pickles It stays crispy for a long time, so add a little sourdough to it, because it not only makes the vegetables crispy longer, Makes it doubly delicious.
Keeping pickled or soaked vegetables the same color as before:
Some vegetables, such as cucumbers and cabbage, after being soaked, will turn a color that is not desirable to eat at all. To keep the color fresh, you should soak it in boiling salted water. Then your vegetables will keep their beautiful color, have good taste, and follow good hygiene rules because they are soaked in salt water. Split it already kills germs.
៙ If pickled or soaked vegetables are too salty:
After the vegetables are soaked or too salty, it is unfortunate to throw them away. If you have this problem, you need to cut the pickles into small pieces and soak them in wine mixed with Water at a rate of 50% equal. The alcohol in wine, it can help reduce the salt in vegetables.
Note: It should be refrigerated first.
