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Pickled cucumbers with a sweetish, slightly bitter and sour taste, which undergo a fermenting process – colloquially called kvašáky – are usually prepared during the summer (on very hot days), since the increased temperature helps fermentation and in the summer months it is not necessary to regulate it significantly.
How quick-pickles are prepared
Quick-pickles are characterized by their distinctive taste, and they also contain plenty of vitamins and minerals; moreover, they are especially beneficial for creating a suitable intestinal microflora, which aids the optimal processes of the digestive tract. Thanks to their probiotic effects, their consumption also has a very positive impact on our immunity, helps against constipation and generally improves the body’s physical condition. The usual method of preparing them consists of placing them into a larger jar together with other ingredients, primarily horseradish (leaf) and dill, which can be supplemented with additional ingredients that enhance the flavor (chili peppers). To speed up the lactic fermentation, a piece of bread is added to the jar, everything is poured over with hot saline solution and weighted down so that the cucumbers are completely out of contact with the air that would cause them to spoil. The jar is then covered with a cloth allowing the escape of carbon dioxide produced by the fermentation. The usual preparation time depends mainly on the temperature of the brine; the fermentation process can proceed only under certain conditions – in the case of very high or, conversely, falling temperatures the fermentation slows down and thus prolongs the preparation. Under normal conditions fermentation lasts around 10 days in variable weather.
How to ensure quick-pickles reach the desired flavor in a short time
If you want to speed up the entire fermentation process, it is necessary to carefully monitor the temperature at which it takes place. Ideal is a high ambient temperature and the temperature of the water (which at the start is approx. 80 °C), which, however, is usually not achievable without direct sunlight. If you find that the water temperature falls below 40 °C, pour out the solution and replace it with a new one that again has the desired 80 °C. You can also use other tricks; the aim is to keep the brine temperature from dropping below 40 °C. By this method you can achieve the target quality of the pickled kvašáky in as little as 3 days.
