If your pickled cucumbers are soft, you may not be preserving them correctly.
We’ll tell you what ingredient makes pickled cucumbers soft.
What you shouldn’t add when preserving cucumbers
Experts strongly advise against adding too much garlic when preserving cucumbers.
It’s the excess garlic that’s the main reason pickled cucumbers become soft.
This does not mean that you should completely give up garlic, but you should never add too much of it.
For a three-liter jar of cucumbers, two or three cloves of garlic are enough.
Then the cucumbers will be both aromatic and crispy. Adding cherry and oak leaves also helps make cucumbers crispy.
