Sweet and Sour Pickled Cucumbers

Sweet and Sour Pickled Cucumbers

　　The Sweet and Sour Pickled Cucumber product is a new item developed by the Shanghai No. 3 Vegetable Processing Factory based on lacto-fermented cucumbers. Production method: 1. Raw material requirements — high-quality raw and auxiliary materials must be used. The pickling cucumber raw materials are sourced directly from contracted production areas, with the requirement that farmers must harvest them after the morning dew has dried. During harvesting, the vegetables must meet product quality specifications in terms of size: approximately 9 cm in length and about 1.2 cm in diameter, straight, plump, free from yellowing at the tip, and without swollen middles. 2. Salting and Fermentation: The freshly picked cucumbers are sent directly to the factory for processing. The tender pickling cucumbers are first soaked in lime water, then taken out, rinsed with clean water, and drained. They are then soaked and fermented in a 7–10% sodium chloride solution. Once the cucumbers have changed color, they are taken out, drained, and rinsed with cold boiled water to remove surface salt. 3. Brining and Fermentation: The cucumbers are immersed in a pre-mixed brine solution, placed in jars, and continue to ferment. The jars are turned twice daily, and the process is complete in about one week. 4. Packaging: The matured cucumbers are packed with a sufficient amount of sweet brine, sterilized, and then become the final product. Quality standards: moisture 66.47%, total sugar 28.73%, reducing sugar 23.28%, total acid 1.77%, amino acid nitrogen 0.014%, sodium chloride 1.62%.