Many, if not all housewives, will probably be surprised when they learn that the reasons for tasteless cucumbers are hidden in such a seemingly necessary component as garlic.
Indeed, it is quite difficult to imagine preparations without this spicy vegetable.
It is garlic that gives cucumbers that pleasant taste and appetizing aroma.
However, in this case, the well-known rule applies: a drop contains medicine, but a spoon contains poison.
This means that you shouldn't completely give up garlic in cucumber preparations. The main thing is not to overdo it with its quantity.
The thing is that this vegetable has a softening effect on cucumbers, which is why, as you might have guessed, they turn out not at all crispy.
What proportions should be followed? According to experienced cooks, only 1 clove is enough for a 3-liter jar.
When talking about pickling cucumbers, it is impossible not to mention that in order for the green cucumbers to remain crispy, try to choose those that still have small, undeveloped seeds.
