Subtleties cooking pickled cucumbers

Pickled cucumbers are traditional Slavic dishes that have not lost their positions from the XVI century to the present day.Many people mistakenly believe that salted and pickled cucumbers are one and the same product. However, their preparation has its differences. Classic Russian cuisine suggests using vinegar and all sorts of spicy herbs in pickling. Due to them, the taste and preservation of the product has completely different qualities.

About what useful properties such a delicacy has and how to prepare it correctly, so as not to lose the main properties, the following article.

The composition of pickled cucumbers includes:

• fresh cucumbers;
• acetic essence;
• salt and sugar;
• mustard seeds;
• dill and onions;
• If desired, you can add garlic, pepper, cloves.

Despite this list of useful products, after exposure to heat treatment, almost all the vitamins / minerals from cucumbers disappear. Meanwhile, among the remaining elements:

• Vitamin PP (niacin equivalent) - 0.4648 mg;
• iodine - 3 µg;
• iron 1.2 mg;
• phosphorus - 20 mg;
• calcium - 25 mg;
• potassium, magnesium, zinc.

The cucumber itself is 98% water, the remaining 2% is made up of trace elements and organic acids that ensure the metabolism in the body. Calories in pickled cucumber account for a little more than salted ones. Per 100 grams of product accounted for 16 kcal.

Nutritional value of pickled vegetable:

• dietary fiber - 0.5;
• organic acid - 0.7 g;
• water - 94 g;
• saccharide - 0.6 g;
• ash - 4 years

Energy value is not so high:

• protein - 2.8 g;
• fat - 0 g;
• carbohydrates - 1.3 g

If you hold the ratio, then proteins account for 70%, carbohydrates - 30%.

All these elements guarantee a beneficial effect on the human body.

• The content of iodine elements in cucumbers provides easy assimilation, as well as prevention of problems associated with the thyroid gland and blood vessels.
• Lactic acid, produced during the fermentation of the product, has a positive effect on the digestive tract, reduces the amount of cholesterol in the blood, improving its circulation. In addition, due to the same acid, the blood pressure is normalized.
• Fiber also affects the digestive system, reduces the possibility of cancer.
• Bacteria contained in pickled cucumbers, prevent the development of harmful intestinal microbes.
• Do not forget about the brine, which receives the same useful biological elements. In addition to the well-known "miraculous" properties during a hangover syndrome, it has a mild laxative effect.

• For pregnant women who often actively use this product, a positive effect is also known, both on the woman and on the child. Non-allergic canned cucumbers are permitted by doctors in the first trimester. And besides the already mentioned trace elements, the low calorie content of the product prevents excessive weight gain. Thanks to vinegar, dangerous pathogenic bacteria are eliminated, disease prevention is carried out.
• Women and men suffering from anemia may not spend money on expensive drugs, since pickled cucumbers already contain enough iron, magnesium and calcium, which help to increase immunity, as well as strengthen bone tissue.
• The slags that are formed stronger and more often in the male body are also derived with the help of pickled cucumbers.
• Important for men is the presence of trace elements that ensure the production of testosterone, slow hair loss.
• Children should consume this product very carefully.

Among the few (compared with the minuses) positive points:

• affect the appearance of appetite;
• Fiber in cucumbers helps with constipation.

It must be remembered that the influence of positive qualities is guaranteed only with regard to properly cooked cucumbers and in a certain amount. It should be limited to a maximum of 2 times the use of the product, whether it is a home or purchased vegetable. After all, in spite of all the numerous advantages, there are also negative sides and even contraindications.

• During the diet, pickled cucumbers are not recommended to lean on. They cause puffiness due to high salt levels, leading to fluid retention in the body. Even when working out in the gym, frequent use of the product threatens to slow weight loss.
• The product is contraindicated in people with diseases: heart, atherosclerosis, hypertension, acute hepatitis, cholelithiasis.

• Vinegar used in the preparation, can adversely affect the mucous and teeth.
• Harmful cucumbers and for those who have a sick stomach and intestines. Chronic diseases of nephritis, renal failure and pyelonephritis also exclude the consumption of pickled product in large quantities.
• A significant salt content in cucumbers does not allow people with high blood pressure to constantly consume the product.
• For children's body from cucumbers even more harm. In addition to the effects on the teeth and possible allergies, they irritate the stomach, lead to dehydration and sleep disturbance.

To decide whether pickled cucumbers are harmful or useful, should be done individually, comparing the above characteristics. It should be noted that cucumbers purchased from the manufacturer often turn out to be more acidic by adding more vinegar.

All types of cucumbers can be divided into 3 varieties:

• salad vegetables, consumed without additional processing;
• pickling cucumbers are conserved or cold pickled;
• gherkins are ideal for both pickling and fresh use.

Salad species are characterized by an elongated shape, spikes of a light shade.

Depending on the size, cucumbers are divided into:

• gherkins in length are 3-6 cm;
• cucumbers - 6-9 cm;
• cucumbers - 9-15 cm.

Among these varieties, the selection of the product for pickling mainly relies on the appearance criterion. It is recommended to use cucumbers:

• no longer than 15 cm;
• even and free of defects;
• with dense skin;
• dark green surface;
• pronounced tuberosity;
• small black sharp spikes;
• dense pulp;
• no voids;
• with small seeds;
• ripe, but not overripe (you can determine readiness by the skin, which becomes coarser, brighter and softer when overripe).

The density, high content of amino acids and proteins in the selection of cucumbers for pickling is explained by the use of vinegar, which, compared with its opponents (citric and malic acid), takes up much more mineral compounds. It is the reduction in nutritional value that dictates the careful selection of the green product for pickling.

When selecting cucumbers, it is important to consider the variety of the intended product. The most common varieties are:

• "Shore";
• "Voronezh";
• "Hermann";
• "Murom";
• "Phoenix";
• "Crunchy".

All of them differ in size, shape, precocity and yield.

Among the small products, the Paris Gherkin and Liliputi are popular. Such small (no more than 5-6 cm), not bitter fruits are great if you expect to use strong marinade. Fabrics of such fruits are uniformly soaked over the entire area.

Also known and hybrid varieties, which today are considered reliable and productive. Their list includes:

• "Barrel pickling F1";
• "Buran F1";
• "Adam F1";
• Nightingale F1;
• Natasha F1;
• "Courage F1".

They are distinguished from other cucumber varieties with resistance to diseases, precocity and lack of bitterness.

The secret of a big harvest lies in planting a vegetable garden with several varieties of vegetables.The first ones are of the beam type, which are characterized by simultaneous recoil of the greens, and the second ones are of the prolonged phase of fruiting, characterized by resistance to low temperatures and diseases.

Such "autumn" fruits are considered more tasty for cold pouring. Steadily once a week it is recommended to fertilize the planting with mineral fertilizers or a mixture of fresh mullein, fermented grass or bird droppings. Alternation is possible. Watering is carried out with exceptionally warm water from + 20 ° С to + 25 ° С.

Of course, each housewife chooses her own recipe for cooking pickled cucumbers, adding one or another touch, making the product unique. However, there is a common technology that allows you to make vegetables crisp and juicy.

In order for cucumbers to be crispy, as well as beneficial, one should take into account such nuances.

• It is recommended to use only young cucumbers with thin skin and dark pimples.
• The presence of black sharp thorns on the product indicates the presence of a pigment called flavonin, due to which the pulp of cucumbers is dense and does not limp, which is very important when choosing to pickle.
• Optimum length parameters - 7-8 cm.
• Fruit picking is done at least one day before the pickling process.
• Cucumbers are presoaked for 2-8 hours, depending on the selected recipe. Cooling water is used for soaking, which is important to change frequently.
• In many ways, the crisp properties of cucumbers are affected by the water temperature - the cooler, the more crispy the dish will turn out.
• Selection of spices for pickling requires special attention.
• A large amount of garlic softens cucumbers.
• Horseradish leaves give crunchiness to the product, while the root of the plant makes cucumbers sharper.
• Tarragon and mustard bring a special flavor to the roll.
• Oak leaves affect the elasticity of cucumbers.
• Cloves, black currant leaves, allspice black pepper, bay leaf and other spices are added at their discretion.

To cook sweet crunchy cucumbers (they are also called “Bulgarian”), you need to prepare (ingredients per 1 liter):

• small cucumbers - 2 kg;
• carrot - 1 pc .;
• greens - 1 umbrella of dill;
• acetic essence - 1 tsp.

On the marinade:

• water - 1 l;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp. l with a hill;
• cherry leaves - 3 pcs .;
• Carnation - 3 buds.

Cooking The cucumber is soaked in water for about 6 hours and put in jars, where carrots and dill are added. Components are filled with boiling water, and then left for 10 minutes. Then water from cucumbers must be poured into a separate container and refilled. Spices and leaves are added to the cucumber liquid, then the resulting marinade is brought to a boil and filled into jars with cucumbers. At the end of the vinegar pours in, the jar is rolled and insulated until it cools down.

Despite the large number of different cooking recipes, canning pickled cucumbers has some general principles for home-made harvesting:

• cucumbers should be selected exclusively fresh;
• the fruits are thoroughly washed to protect against swelling;
• after washing, cucumbers must be soaked in cool water (periodically it must be changed);
• preservation becomes acute when adding red pepper (pod);
• elasticity / aroma give the leaves of the tree of oak, cherry, currant or grapes;
• if you want to spice pickled cucumbers in the roll, add garlic or horseradish.

Marinating can be done in several ways:

• Cold Bay.
• Pouring hot marinade.
• The method of sterilization.

One of the most common recipes - instant without seaming. This method allows you to enjoy fragrant cucumbers after 12 hours. Components for emergency preparation:

• cucumbers - 0.5 kg;
• water - 700-800 ml;
• apple acetic essence - 2 tsp;
• Lavrushka - 1 pc .;
• coriander - 6 pcs .;
• allspice - 6 pcs .;
• dill - 2-3 umbrellas;
• garlic - 2-3 pcs .;
• horseradish leaf - 1 pc .;
• salt, sugar - to taste.

Recipe:

• vegetables are washed in cool tap water, cut along 4 parts (leaving tails);
• in a container, where the fruits will be marinated, a sheet of horseradish and dill are laid out;
• garlic is divided into slices, cut into plates and, together with the rest of the spices, it fits into cucumbers;
• salt and sugar are poured with water and brought to a boil, after which you can immediately add vinegar.

Hot marinade is poured into sliced ​​cucumbers, after which everything should be closed with a plate, shaken several times and put something heavy on top (a jar of water, for example).

The dish is placed in a cool place or refrigerator for 2-3 hours (it can be more). After cooling, the container can be shaken several more times. When cooled, the fruit will absorb the marinade, after which you can enjoy delicious and juicy cucumbers.

The recipe for very sharp pickled cucumbers with vodka is more saturated with the number of ingredients, but is also popular among hostesses. For the recipe you need to prepare (for a 3L can):

• cucumber - about 2 kg;
• water - 1.2-1.3 l;
• Vodka - 3 tbsp. l .;
• 9% Acetic Essence - 120 ml;
• garlic - 6 pcs .;
• black pepper - 30 grains;
• red pepper - 3 pods;
• cherry tree leaves - 2 pcs .;
• black currant leaves - 3 pcs .;
• horseradish - 1 small leaf;
• coriander - 10 peas;
• dill - 2 pcs .;
• Lavrushka - 2 pcs .;
• tarragon and basil (optional) - 1 pc .;
• salt - 73 g;
• sugar - 145 g

Garlic cloves are cleaned and stacked with black / red pepper and other spices on the bottom of the jar. If soft fruits are used for pickling, then their butts are cut from them.

Prepared (presoaked for 6-8 hours) cucumbers are first boiled and then immediately immersed in ice water. Then tightly placed in a sterilized jar, while placing the leaves between the fruits and dill. Then you can fill the jar with hot water for a few minutes, and then proceed to cooking the marinade.

Ingredients for marinade:

• salt and sugar are added to the boiled water;
• be sure to wait until they dissolve;
• the pan is removed from the tile, vinegar is poured into it.

Then you can pour the marinade in the bank, leaving some space for vodka. After adding alcohol, but before the container is sewn with a tin lid, you should wait a few minutes until all the bubbles rise - this will leave the air. When the pot is rolled up, it must be gently turned over, wrapped tightly in a towel and left for 3-4 days.

It is necessary to sterilize the container in the following way: the container is installed with the neck down over a pot of boiling water on a small fire (you can crosswise put 2 forks and then put a jar on them).

Very tasty is the recipe of pickled vegetables in mustard sauce (0.5 liter cans). These ingredients are required:

• cucumber - 4 kg;
• water - 250 ml;
• 9% vinegar - 1 cup (if 70% - 2 tbsp. L.);
• mustard (dry) - 2 tbsp. l .;
• sunflower oil - 1 stack;
• garlic - 1 pc .;
• ground black pepper - 1 tbsp. l .;
• granulated sugar - 1 stack;
• salt - 3 tbsp. l

Washed vegetables should be cut into 4 pieces along the length of the fruit. In a separate large container, salt, pepper, sugar and mustard powder are mixed.

There are added sliced ​​cucumber slices, water, vinegar and vegetable oil.Garlic is cut and placed in the same container, and then the whole substance is mixed, left to marinate (approximately) for 3 hours. At the end of the set time, the cucumbers are laid out in sterilized glass jars, filled with the resulting mixture and covered with lids. Filled containers with cucumbers are sterilized for another 20 minutes, after which they are finally rolled.

Rolling vegetables should be immediately after sterilization, not allowing them to cool.

The final step will be wrapping the jar with a warm towel (in the lid-down position). You need to place the container in a warm place to cool. Then the cooled jar can be attributed to the place of permanent storage.

The following recipe for marinating vegetables with citric acid is calculated for 3 liters of cans. You will need the following components:

• cucumbers - 1 kg;
• water - 1 l;
• lemon - 30 g;
• horseradish (grated) - 15 g;
• onions - 50 g;
• garlic - 4 slices;
• Lavrushka - 2 pcs;
• sugar - 40 g;
• dill - 60 g of seeds;
• black pepper peas.

Stages of cooking:

• Rinse thoroughly, cutting off the vegetable buttocks, you need to put them in water for two to three hours;
• Dill umbrellas, horseradish, lavrushka, peppercorns, garlic are placed in a container for pickling;
• cucumbers are located in the bank closely to each other;
• citric acid, salt and sugar are poured into the water tank;
• bringing the texture to a boil, it is necessary to pour it into pre-sterilized jars of cucumbers;
• further, close the jars with lids, place them above the saucepan for sterilization;
• then pickled cucumbers can be rolled up, left to cool for a while and placed in a dark, cool place.

There is also a method of cooking pickled cucumbers, which does not require sterilization. The essence of this method consists in double pouring of the marinating fruits with boiled brine. And for the first time you can pour boiled water just taken from the fire, and the second - brine with vinegar.

Cooking without sterilization ensures the safety of the product even when stored in a conventional cabinet. Instructions marinating cucumbers without sterilization (1 l jar):

• cucumber - 1.5 kg;
• acetic essence - 30 ml;
• garlic - 1-2 tooth .;
• black pepper - 1-2 peas;
• Lavrushka - 1 pc .;
• salt - 50 g;
• sugar - 50 g;
• leaves of cherry and currant, dill.

Cooking process:

• greens are laid out on the bottom of sterilized glass jars;
• from above, first large cucumbers are placed vertically up to the middle of the container and poured with pepper and also chopped in half garlic;
• then boiling water gently flows in, and then the can is closed with a lid;
• the jar should be allowed to stand for 3-5 minutes, pour out all the liquid and refill with boiling water;
• such fillings should be carried out 3 times, last time, adding horseradish and marinade, which was pre-smoked for 5 minutes and was filled with vinegar;
• after which the cucumbers can be rolled up, and then put the lid down to cool.

Components for seaming pickled cucumbers (calculated on 3 cans of 1 liter):

• cucumber - 2 kg;
• water - 3 l;
• acetic essence of 9% - 100 ml;
• horseradish (leaves and stem) - to taste;
• garlic - 1 large head;
• greenery - 3-4 umbrellas;
• leaves of black currant and cherry tree;
• hot pepper (red) - 1 pod;
• salt - 6 tbsp. l
• granulated sugar - 3 tbsp.

Cooking method.

• The first step is to prepare the banks for pickling. This process occurs as follows: the containers are rinsed with soda or mustard. But in no case do not need to use detergent for cleaning glass jars.
• Next, the containers are placed in a cold oven. There they need to hold another 5 minutes at a temperature of 130 ° C, open the door and allow the banks to cool.
• The lids are sterilized by placing in boiling water for 5-10 minutes.
• Preparing banks, you can start for cucumbers. For pickling, the best option is fresh fruits of 8-15 cm. Such cucumbers will not have to be cut, but can be cooked whole.
• After washing and cutting off the tips on both sides, the cucumbers are placed in cold running water for 1-2 hours. A longer time may lead to acidification.
• It is recommended to roll fruit in one-liter containers, as this option is considered the most optimal - they are quite enough to serve on the table, and they will not become sour in the refrigerator, as it will with 3 cans.
• Now you can start preparing the spices. The leaves of horseradish will give cucumbers crispness and strength. They are torn, and then placed in clean jars.

• Two cherry leaves and one currant leaf are added next. Garlic is cut into 2 parts, stacked there with a piece of horseradish stalk. Try not to overdo it with the amount of spices.
• After the spices, cucumbers are placed tightly in a jar. It is important to place them carefully, not passing. We must leave space on the marinade.
• On top of cucumbers laid out another part of the same spices in similar proportions.
• If suddenly there is a free space in the bank, it must be filled - it can be a small fruit of a cucumber or a few pieces of sliced ​​product so that the entire volume is filled.
• Chilli is cut into small pieces, and then put together with the seeds. This item depends on the tastes of each.
• To make the cans fully assembled, the final touch will be the addition of an umbrella of dill. Then you can start cooking pickles for cucumbers.

• Salt, sugar, bay leaf, allspice peppercorns are added to the water tank. At the request of a little bit of mustard seed. It is worth bearing in mind that manufacturers produce ready-made marinating kits, mixing all the ingredients.
• After 3-4 minutes of boiling on the stove, the marinade will be ready. Before pouring it into banks, it is necessary to sterilize the cucumbers themselves with spices. A little boiling water is added to each liter container. Banks should be filled to the edge with greenery for 3-4 approaches. Such care is needed so that the banks do not burst from boiling water. Now the containers are covered with lids and left for 5-7 minutes, so that all the components are well warmed up.
• At this time, the lids are sterilized in boiling water.
• After a set time, the water gently drains, the entire contents of the jar should remain inside.

• Marinade poured hot (just removed from the fire). At this stage, you can not fear for the safety of the cans. Since they are already hot, they should not crack.
• Now you can add vinegar. On a liter jar enough 2 tablespoons.
• If necessary, pour a little more marinade so that the liquid reaches the very edge of the neck.
• It is important that the marinade spices get into each jar, evenly distributing all the ingredients.
• Banks with pickled cucumbers are rolled, turned over, checked for leakage, and then placed upside down at the place of storage.

Another popular pickling pickle recipe is "Assorted" with tomatoes. The composition of seaming includes:

• cucumber - 1.5 kg;
• tomatoes (cream) - 4 pcs .;
• carrot - 1 pc .;
• 9% vinegar - 100 ml;
• Bulgarian pepper - 2 pcs .;
• sharp - 1 pod;
• peas - 6 pcs .;
• onions - 1 pc .;
• garlic - 2 cloves;
• greenery;
• leaves of cherry / currant tree;
• sugar - 4 tbsp. l .;
• salt - 6 tbsp. l .;
• water.

Instructions for cooking.

• Vegetables are cleaned well: the tips of cucumbers are cut, and from the tomatoes - the place of the stalks.
• Carrots and onions are cut and stacked with hot peppers, peas, garlic, leaves and dill in a jar.
• Then you can begin to lay out cucumbers. Between them it is necessary to place slices of pepper and tomatoes.
• The can is poured with boiling water for several minutes, after which it is discharged into a separate container, which is set on fire.
• When water boils, add salt and sugar to it, and after dissolving it, remove from heat. Next, you need to add vinegar and pour cucumbers to the edges of the jar. After which the tanks are ready for rolling. The prepared product is placed in a cool place.

There is a recipe for cooking without adding vinegar. It requires (for 5 liters):

• cucumbers - 4 kg;
• garlic - 1 head;
• allspice;
• Lavrushka - 5-6 pieces;
• horseradish leaves and dill;
• salt - 5 tbsp. l

Note that non-iodized salt is used for cooking. Using the old scheme, cucumbers are laid in jars, covered with lids, and then put on plates to avoid spilling brine. After 3 days, the cucumbers turn yellow, and the liquid is poured into a separate container, put on the fire until boiling. Meanwhile, vegetables are still poured over with boiling water, after 15 minutes they are stirred up several times, after which the water is poured

The boiled brine flows back into the seams, the banks run up and stand alone for 20 minutes. Then the brine is boiled again, returned to cucumbers, while adding black pepper (peas) and lavrushka.

Next, the vegetables are finally rolled, and then placed in a dark, cool place.

A very unusual solution to pickling vegetables is a recipe with chili ketchup. In the preparation will need (based on 0.5 liters jar):

• cucumbers (preferably small) - 1 kg;
• water - 0.5 l;
• vinegar - 0.5 tbsp;
• garlic - 4 pcs .;
• Chile ketchup - 150 g;
• Lavrushka - 2 pcs .;
• black pepper - 7 peas;
• dill - 4 umbrellas;
• salt - 1 tbsp. l .;
• sugar - 1 cup.

Stages of cooking:

• for greater freshness, vegetables are laid out before being preserved for a couple of hours in a bowl of water, and always cool.
• While cucumbers are soaked, you can cook the marinade. To do this, add salt, sugar, ketchup to the water, then the resulting texture is placed on the fire to boil. Then vinegar is added.
• Before boiling the marinade it is necessary to prepare cucumbers. They cut off the tips. Garlic, laurel, peppercorns, and then cucumbers are tight to each other in a glass container. Dill are put on top of them.
• It remains to fill the tank with a hot mixture, as well as add vinegar essence, then you can proceed to sterilization in a water bath, covering the containers with lids. The jar is placed in warm water and sterilized for about 15 minutes. Readiness can be judged by the color of the fruit - if the cucumbers have become olive-colored, the jar can be selected and rolled up.

In addition to ketchup, pickled cucumbers can be in tomato juice. Such a recipe allows you to get crispy and savory cucumbers that can be tasted already after 24 hours. The scheme is similar to pickling cucumbers with ketchup, only pre-prepared tomatoes are used instead:

• it is necessary to remove unnecessary elements and divide into 4 parts;
• vegetables are sent to a meat grinder, after which the tomato mass is put on the fire and boiled for about 5 minutes.

At the end, the liquid is ground through a fine sieve. The rest is set on fire again, and then brought to a boil. After that, the fire should be reduced to medium, pour salt with sugar, while stirring thoroughly. Boil the juice for about 5 minutes. In the formation of foam should use a colander.

For a rich taste, you can add 1 teaspoon of tomato paste to the juice along with the salt. Then everything happens according to the standard scheme, including sterilization, roll-in and wrapping.

Thanks to the long experience of pickling cucumbers, some tips have been formed that will help the housewives to prepare such vegetable delicacy.

So, one of the most common problems is how to solve the problem of clouded brine in a jar of rolled up cucumbers. There are several reasons for this phenomenon:

• due to the fact that cucumbers are not thoroughly cleaned when washing, the remaining harmful microorganisms led to the development of the process of decay;
• poorly washed from the detergent banks, so many do not advise to use it at all, preferring sterilization in a water bath;
• the filling of preservation in the form of spices and greens was not carefully processed;
• for marinating used sea or iodized salt, which can serve as a cause of turbidity;
• air penetrated into the jar due to poorly fitting lids (such contact is detrimental to brine and cucumber).

Most often, such seaming to be sent to the trash. However, if the vegetables have not lost their shape, and an unpleasant odor does not emanate from them, consumption may still be possible. To do this, use one of the methods.

• The method will work only if the turbidity occurred shortly after seaming, and the cover is not swollen. Muddy brine is poured out and placed on the tile for re-boiling, cucumbers are poured with boiling water. After that, the salted brine with the addition of vinegar is again poured into a jar of cucumbers. However, you can cook and fresh marinade for cucumbers, and the idea is to fill them with fruit.
• If the cause of turbidity in lactic acid, seaming should be refrigerated for one week and look for the reaction. The formation of sediment at the bottom will indicate the suitability of cucumbers for consumption. But because of the unusual taste of this product is better to use for cooking pickle.

• A swollen lid indicates the presence of harmful bacteria in the brine, the consumption of which in food is fraught with food poisoning.
• The presence of two small tomatoes in a jar of pickled cucumbers will increase the shelf life of the product.
• Bacteria proliferation is prevented by hot peppers, pods and horseradish leaves.
• It is recommended to replace 9% vinegar with essence or mustard. It is believed that it is due to vinegar that the suitability of seaming is preserved, but in reality it is all about sterile / proper heat treatment of vegetables and containers, as well as the integrity of preservation.

It is necessary to take into account some more recommendations.

• Fruits for pickling is preferable to choose among non-stock vegetables.
• When working with sterile cans, hands should be kept clean to avoid bacteria on the surface.
• The saturation of the taste of cucumbers affects the number of spices, laid on vegetables.
• When pickling, it is better to use rock salt.
• Shelf life can be extended by adding vodka.
• Forming layers of cucumbers when laying in a jar, after the second one is advised to add more red pepper and garlic (in comparison with the first layer). However, by the middle of the container, black pepper is better to be limited to a little in order to enhance the taste, but at the same time not to overdo it with the sharpness.

• To prevent cracks in the can during the sterilization process, you can use a wooden stand or a cloth folded in several layers. The selected option is located at the bottom of the tank used for sterilization.
• Another effective method for determining sufficient warming cucumbers - the color of the fruit. If the vegetable takes an olive tint, the roll-in can be selected from the water bath, and then the cap is screwed on.
• An important point when pickling cucumbers is the choice of dishes. Most often for this purpose choose glass tanks from 1,5 to 3 liters. Another common alternative is plastic packaging. This option is used in the absence of the usual glass jars. In addition, their cost is much less than that of oak barrels, which are also actively used for pickling.

See the next video for a detailed video recipe for pickling cucumbers.