Rolled cucumbers will never become cloudy or explode again: 4 important rules

Some people consider pickled cucumbers a real delicacy. Let's say more - the preparations are in some way a work of art.

At least, this is what the expert of the online publication BelNovosti, chef Yulia Arkhipova, thinks. She shared several important rules that should be followed to avoid unpleasant surprises in the form of exploding cans.

Individual recipe

Remember: you can adjust any marinade recipe to suit yourself – just do a few “experiments” on lightly salted cucumbers, changing the amount of salt, sugar and vinegar. Do this until you achieve the perfect balance of taste.

Important: vinegar, although needed to regulate acidity, should not be used in too large quantities - this can spoil the taste of the preparations.

Uniform taste

If you want all the cucumbers in the jar to have the same taste, try adding salt and sugar not to the container with cucumbers, but to a liter of water: this way you will be able to prepare a homogeneous brine, which, in turn, is a guarantee of a uniform taste of the marinade.

Preventing Explosions

The reason for the swollen lids on the jars and the subsequent explosions of the preserves is bacteria and fungi that cause fermentation. They can get inside along with cucumbers and other ingredients, so try to wash the cucumbers as thoroughly as possible and boil all the greens for 3-5 minutes before throwing them into the jar.

Conservation

The ideal ratio is 2 level tablespoons of salt, a tablespoon of sugar and a teaspoon of vinegar essence per 1 liter of water.

After adding vinegar to the brine, immediately close the jars with hot lids that have been previously boiled. This will ensure a tight seal and prevent leaks. Then turn the jars upside down, place them in a basin (in case of leaks) and wrap them in a blanket to cool gradually.