Why pickled cucumbers shriveled and how to make the right cut to avoid it

Pickled according to your own recipe, cucumbers are well suited for a side dish, they can be added to salads or simply eaten. But even experienced housewives do not always get pickled cucumbers perfect. Sometimes they turn out to be too soft, sometimes they do not crunch, then wrinkle and take on an unsightly appearance.

Learn why your pickles are shriveled and how to avoid them in the future.

Why cucumbers frown when salted - reasons

There are several reasons why your cucumbers may turn out to be imperfect.

Wrong varieties

Breeders have bred dozens of varieties and hybrids of cucumbers, so it is not difficult to make a mistake when choosing vegetables for pickling. Let's see which ones are suitable and which ones are not quite. The main thing is to use fresh fruits, preferably just harvested, since they wither rather quickly, and therefore when pickling and conservation takes on a dull look.

As for the varieties and hybrids, among the most suitable: Sunny, Moscow dude F1, Adam F1, Pet, Ginga F1 and Voyage F1. Their fruits are small in size, they have dense flesh and thin peel, and these cucumbers do not contain an integral element that would allow them to ferment.

If you are not versed in varieties, pay attention to the thorns. Only cucumbers with black thorns are suitable for us - they will reduce the likelihood of a can explosion in the cellar.

So-called "universal" hybrids are also suitable.: Masha, Hermann, Alliance, Bettina, Romance, White angel, Courage, Nugget, Farmer, Hector and Universal. If the varieties listed above are used mainly for canning, then these are suitable for any purpose. They have good taste, however, not all of the listed cultures would be given the highest score by gourmets.

Attention! Salad varieties are not suitable for us. It is easy to recognize them - they do not have pimples.

Wrong fruits

Whichever variety you choose, you need the freshest fruits. And of a small size, preferably no more than 12 cm. Only then, having opened a jar of pickled cucumbers, you will enjoy their pleasant crunch and balanced taste.

Pickling errors

Let's look at the most common pickling mistakes, which relate not only to wrinkling, but also to other problems.

1. To prevent the banks from exploding, the fruits must be thoroughly washed. The same goes for greens if you use them. If you wash the ingredients poorly, bacteria will grow in them during storage, which will cause rotting.
2. Fill the jars with marinade to the brim, otherwise the top unfilled with water will deteriorate.
3. Covers should be rolled up as carefully as possible. To make sure it is sealed, turn the can over and check for fluid leaks.
4. It is advisable not to use a lot of vinegar and salt - this can spoil the taste, the preparation will turn out to be too salty or sour, and vinegar is not the most useful product.

Attention! Too much salt is one of the reasons cucumbers shrivel, so don't overdo it.

Seaming errors

If you roll up the lid poorly, the contents will deteriorate. Turn the jar over, check the tightness - this is a well-known rule, but many are too lazy to follow it.

Incorrect storage

If possible, store the jars in the cellar or subfield, if available.Of course, in apartments there is no way to hide your workpieces from the light so well, so a dark pantry is also suitable. In it, you can additionally build a box with a lid according to the size and number of cans.

You can simply store the workpieces on the shelf if each preservation condition is strictly observed, otherwise they will quickly deteriorate. If you are sure that you have thoroughly sterilized both the jar and the lid, selected the best fruits, flawlessly prepared the liquid and rolled it all up flawlessly - store it in the room.

How to pickle cucumbers correctly so that they do not shrivel

On our website you can find a lot canning recipes cucumbers, and almost every housewife knows at least one.

We have already decided on the choice of the right varieties, now we will figure out what and how to do in order to crunch deliciously in winter.

Cucumbers are pickled with various spices, so first decide what flavor you would like to get. Cucumbers are canned whole and sliced ​​- it all depends on your tastes.

Try to choose fruits that are the most even and similar in size: this way they will be salted as evenly as possible. To determine how fresh a cucumber is, look at its color.

Reference! Ideally, a fresh cucumber is bright green, and yellow spots and tough rind indicate that the vegetable has already slowed down.

And here's the first classic way:

For a can of 3 liters you will need:

• 2 kg of cucumbers;
• 5 cloves of garlic;
• 2 horseradish leaves;
• 3 bay leaves;
• a couple of dill inflorescences;
• 2 tablespoons of salt;
• 2 tablespoons of sugar;
• 1.5 tbsp. l. vinegar (9%);
• 10 peas allspice.

Instructions:

1. Wash the cucumbers. The more carefully you do this, the less likely the can will explode or the solution will become cloudy.
2. Cut off the ends.
3. Keep the cucumbers in cold water for at least four hours so they are soaked in the water and not the marinade.
4. Sterilize the jar and lid thoroughly by washing them with soap or even boiling them in boiling water.
5. Put all your ingredients (except sugar, salt and vinegar) on the bottom of the jar and cucumbers on top. More cucumbers will fit when placed vertically.
6. Pour boiling water over everything and let stand for 10 minutes.
7. Then carefully (you can, for example, through a colander) pour this water and refill it with boiling water. Leave it on for 20 minutes.
8. Drain the liquid again, but this time in a saucepan. Add salt and sugar and bring liquid to a boil.
9. Pour the resulting solution over the cucumbers.
10. Add vinegar.
11. Roll the can thoroughly and check the tightness by turning it over.

The second method is for sweet and sour cucumbers. For a can of 3 liters you will need:

• 2 kg of cucumbers;
• 3 cloves of garlic;
• 3 cherry leaves;
• 3 currant leaves;
• 2 bay leaves;
• 2 horseradish leaves;
• a couple of dill sprigs;
• 2 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 1.5 tbsp. l. citric acid.

Instructions:

1. Sterilize the jar.
2. Place the leaves and twigs on the bottom.
3. Lay the cucumbers on top as tightly as possible.
4. Pour boiling water over the cucumbers. Let stand for eight minutes, then carefully pour out the water.
5. Pour fresh boiling water over the cucumbers and leave for 10 minutes.
6. Pour the cucumber water into a saucepan, boil it again and add salt, sugar, acid.
7. Pour the resulting liquid over the cucumbers.
8. Tighten the jars carefully.

And one more way - "grandmother". All ingredients here are sized for a liter jar. If after reading recipe, if you want to do more, multiply the number of ingredients by three:

• cucumbers;
• 2 cloves of garlic;
• 3 bay leaves;
• 2 sprigs of dill;
• 2 sprigs of parsley or celery;
• 2 sweet peas pepper;
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 teaspoons of vinegar.

How we cook:

1. Sterilize the jar.
2. Spread the leaves and spices on the bottom.
3. Place the cucumbers on top tightly.
4. Pour boiled water over everything, cover and place in a saucepan to re-sterilize.
5. Water should fill the pot up to the "hanger" of the can. Preheat the water, otherwise the glass will burst.
6. Sterilize this way for about 20 minutes, until the cucumbers and herbs are slightly lighter.
7. Add vinegar and roll up.

Any recipe for pickling cucumbers can be changed by adding something to your liking.

Procurement and storage recommendations

Choose the variety of cucumbers carefully: the best option is special varieties for pickling. Look for freshness. Roll well. Remember to sterilize the jars and lids.

Store in a cool and dark place, but not too cold to keep the marinade from freezing. It is advisable to store cucumbers for no more than a year, maximum - a couple of years.

Conclusion

Choose exclusively fresh cucumbers bred specifically for pickling. They can be recognized by pimples or by asking the seller about the variety. Too much salt can ruin the flavor and make the cucumbers shriveled. Remember to sterilize the jars and check if they are sealed.

That's all. Now your cucumbers will not wrinkle, they will become even tastier and will delight guests!