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 chef Yulia Arkhipova, an expert at the BelNovosti online publication, thinks. She shared several important rules that should be followed to avoid unpleasant surprises in the form of exploding jars.
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 pouring salt and sugar not into the container with cucumbers, but into a liter of water: this way you will be able to prepare a uniform brine, which, in turn, is a guarantee of a uniform taste of the marinade.
Preventing explosions
The reason for swollen lids on cans and subsequent explosions of canned goods is bacteria and fungi that cause fermentation
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 chef Yulia Arkhipova, an expert at the BelNovosti online publication, thinks. She shared several important rules that should be followed to avoid unpleasant surprises in the form of exploding jars.
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 pouring salt and sugar not into the container with cucumbers, but into a liter of water: this way you will be able to prepare a uniform 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 subsequent explosions of canned food 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.
Canning
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 chef Yulia Arkhipova, an expert at the BelNovosti online publication, thinks. She shared several important rules that should be followed to avoid unpleasant surprises in the form of exploding jars.
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 pouring salt and sugar not into the container with cucumbers, but into a liter of water: this way you will be able to prepare a uniform brine, which, in turn, is a guarantee of a uniform taste of the marinade.
Preventing explosions
The reason for swollen lids on cans and subsequent explosions of canned goods is bacteria and fungi that cause fermentation
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 chef Yulia Arkhipova, an expert at the BelNovosti online publication, thinks. She shared several important rules that should be followed to avoid unpleasant surprises in the form of exploding jars.
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 uniform 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 the 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.
Preservation
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 pre-boiled. This will ensure a tight seal and prevent leaks.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 uniform 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 the 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.
Preservation
The ideal ratio is 2 level tablespoons of salt,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 uniform 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 the cucumbers and other ingredients,therefore, try to wash the cucumbers as thoroughly as possible and boil all the greens for 3-5 minutes before throwing them into the jar.
Preservation
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 pre-boiled. This will ensure a tight seal and prevent leaks.Then turn the jars over, place them in a basin (in case of leaks) and wrap them in a blanket for gradual cooling.
