Roll up jars of pickled and pickled cucumbers is easy enough. It is much more difficult to make sure that the appetizer does not fall apart, each cucumber is crispy and juicy. We have compiled a list of the most common mistakes that prevent you from getting such a dish, regardless of the recipe used.
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Salad cucumbers
Using cucumbers that are not suitable for pickling, you can end up with a soft and tasteless "something". It is best to use those products that have dark thorns, pimples. Smooth cucumbers should definitely not be used, but those with white bumps on the surface should definitely not be used.
Before buying, feel the main ingredient - the cucumbers should be firm, thick-skinned. Thanks to them, pickles will crunch.
Overgrown cucumbers
Many, of course, use large cucumbers for pickling. But if you want them to come out hard, crunchy, it is best to use products no longer than 12 cm - overgrown are not suitable for traditional classic cucumbers.
But if you often cook salads, one of the components of which is pickled cucumber, then you can put several jars and large ones.
Useful recommendation: before salting, you should taste the product - it shouldn't taste bitter. Otherwise, the pickles will be spoiled - it will not work to kill the bitterness.
Tap water
Water is the basis of the taste of this product. It's easy to check: cook pickles according to the same recipe, but using different water, and you get cucumbers that taste completely different.
At the same time, pickles will turn out much tastier if they are cooked in spring water, and you need to use it for soaking, not only for cooking, but also for soaking.
If there is no quality water from the well, buy bottled water.
Fine salt
Whatever workpieces you make, you only need to use coarse salt. And it should not be iodized - in this case, the pickles will acquire an unpleasant taste.
It is strictly not recommended to use ordinary extra salt - this will make the vegetables soft, the cans may even explode.
It is best to use the one marked "Grind # 1".
Do not soak
Before salting cucumbers, they must be soaked for at least two hours. This is necessary so that they are saturated with water. Due to this, vegetables will become more elastic and crunchy. At the same time, you need to soak even those cucumbers in which you are sure, for example, from your own garden.
Cut off the ends
You can often find advice on the need to cut off the tips of cucumbers.
But this is the main reason why the pickles are soft.
Therefore, if you want to cook delicious cucumbers, it is better not to cut the ass.
Forget about the hell
Horseradish is one of the best pickles supplements. Has the following advantages:
- cucumbers become strong, crispy;
- horseradish has antibacterial properties;
- minimizes the risk of a can explosion.
It is enough just to cover the vegetables during storage.
Do not flip the can
Having rolled up the banks, they must be turned over, left so for a couple of hours. And this is very important.
This is necessary to warm up the rubber rim. Thanks to this, it softens, it will adhere more tightly to the glass.
Due to this, air does not enter the container, which means that the pickles will stand longer.
Dirty banks
In fact, this is very important. Although many people neglect simple hygiene rules due to lack of time. But the containers must be sterilized.
Dirt is a breeding ground for bacteria. In warm places, they multiply as quickly as possible, which ultimately leads to the explosion of cans that are not stored in the refrigerator. Yes, and poisoning in this way will not be difficult.
Therefore, you do not need to be lazy: be sure to wash the containers with soap, soda, sterilize them along with the lids.
Do not sign
All pickles, regardless of the products used, have their own shelf life. Most often - no more than a year, but pickles are usually stored for about two years.
And in order not to accidentally confuse and not deliver a spoiled product to guests, it is best to sign each container. It is enough just to stick a piece of paper on the jar and sign the cooking time.
More interesting articles:
- Crispy pickled cucumbers with mustard for the winter
- Pickled cucumbers with zucchini for the winter
- Assorted cucumbers, tomatoes and squash for the winter
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