Often, when preparing certain dishes, housewives have to use “store-bought” pickled cucumbers.
It is very convenient: you don’t need to bother with preparing vegetables, you just need to buy a ready-made product.
However, the taste of store-bought cucumbers does not always satisfy gourmets.
Sometimes pickled vegetables turn out too sour due to too much vinegar.
However, you shouldn't throw the product away. The unpleasant taste can be neutralized.
What to put in the jar
Granulated sugar will come to the rescue. It needs to be added to the brine.
There should be 3 tablespoons of bulk ingredient per liter of liquid component. However, you can add a little more sugar (if the cucumbers are too sour) or a little less (if the "sourness" is not excessive).
After adding the sweet ingredient, the glass container should be closed with a lid and shaken gently.
This action must be performed to ensure a more even distribution of granulated sugar and for it to dissolve faster.
After the procedure is completed, you need to wait a couple of hours.
After that, you can safely eat the cucumbers: the vegetables will definitely not be too sour.
At the same time, you don’t have to worry about the appearance of another extra taste. Sugar won’t make cucumbers sweet: all the “power” of the bulk ingredient will go to neutralizing the “sourness”.
