The perils of pickling: Why plastic bottles fall short
Many people choose to ferment cucumbers in plastic bottles. While some might find this a convenient solution, blogger Sylwia Panek disagrees. "These are not products designed for that purpose," she points out.
Although we still have to wait a bit for cucumbers, imported varieties are readily available in the market. Many people believe that our native varieties are the best. Freshly picked, they are exceptionally crunchy on the outside, juicy on the inside, and simply delicious. We also eagerly ferment them so we can enjoy them outside the season.
Fermenting cucumbers in a bottle or bag
Raw cucumbers make a great snack, but it's also worth having homemade pickles in the pantry. These fermented treats provide the body with vitamins B and C, as well as magnesium, potassium, and other minerals that support immunity and digestion. It is essential, however, that they are properly prepared.
The best choice for fermenting cucumbers is ceramic vessels, such as stoneware pots, or glass jars. The latter are perfect for preparing smaller portions, which can be stored in the cellar during the winter. Some people consider large plastic water bottles, typically with a capacity of 5 litres, to be suitable for preserves. There are also those who resort to bags.
"Do not ferment in plastic bottles or zip bags! These are not products meant for that purpose, and research shows that such behaviours increase the amount of substances released from the material into our food," warns Sylwia Panek.
In what to ferment cucumbers?
According to her, vessels made from natural materials are primarily suitable for fermenting cucumbers. "That's why, for homemade preserves, it is best to choose glass (or if you have them, ceramic vessels are also ideal)," she emphasises.
Under her post, there were many comments from people who share her opinion.
"People who make pickled cucumbers in plastic bottles aren't swayed by any research; it's like talking to a wall. They just prefer the taste from plastic bottles."
"I admit that I once followed the trend of fermenting in plastic bottles, but fortunately, it never worked well for me that way, and in glass, they always turn out delicious."
