Advice 1: Why pickled cucumbers are soft

At any time of year, but especially in winter, crunchy pickles will be a fine snack and complement to a variety of hot dishes. However, the taste of cucumber lives up to expectations.
Why pickled cucumbers are soft
It happens that the pickles out of the new banks lose their usual taste and structure. They are soft. Such a situation is not just very upset Housewives. They raises the main question: why did this happen?


The main reasons that cucumbers become soft




Among the various causes of disturbance of pickles, there are several basic. For example, too much garlic added to the jar when pickling.
Too little salt is also one of the reasons of softening of cucumbers.



Not too thoroughly cleaned the banks selected for harvesting cucumbers in the winter, can also lead to undesirable consequences – the vegetables will become soft. The same thing can happen if you do not pay special attention to the honesty of cucumbers, which are subjected to pickling. It is advisable to wash the prepared vegetables several times and then soak in water for a while.


Carefully watch the time of pasteurization when marinating cucumbers. First, the temperature of the water in which is heated cans filled with pickles and spices should not exceed 90oC. And secondly, it is necessary to observe the time of pasteurization. So, for liter jars, it is 10 minutes, and for the three-liter – 15.


In the marinade, always add vinegar. Thanks contained in its structure acid, the cucumbers become crisp and durable.
If you use 70%the second of vinegar just add 1 tsp to a glass jar of marinade.
Insufficient amount of vinegar or improper concentration of the acid may be one of the reasons of softening of the fruit.


A great influence on the end result of pickling cucumbers is having the correct variety of vegetables. Typically, there are cucumber salad and canning. Salad - have a delicate thin skin. When marinating, it may be the reason that the vegetables soften.


Improper storage jars with the workpiece also affects the quality of pickled vegetables. Granite cucumbers in a cool place such as a cellar or refrigerator, they will remain crisp and strong.


How to choose cucumbers for pickling




As mentioned above, it is necessary to pay attention to a variety of vegetables. It is important that the size of cucumbers, which you will lay out the banks. Give preference to smaller instances of approximately the same length. Better suited to short varieties of cucumbers.

Advice 2: How to choose cucumbers

Cucumber is a mandatory component of various dishes. Especially popular this vegetable becomes in the summer, when cucumbers are sold everywhere. To understand this abundance is not easy. Observing the following recommendations, you will be able to choose a quality and tasty pickles to your table.
How to choose cucumbers
Instruction
1
The first thing you should pay attention when choosing cucumbers – their appearance and color. Choose vegetables with bright green skin and firm structure. The color of fresh cucumbers – a rich, but not too shiny. If the cucumbers have in the skin unnatural glare, perhaps they waxed or stuffed with fertilizer. To the touch the vegetables should be firm and strong, not to have on the surface of dark spots, bruises or cracks. Look carefully at the tail, if it looks too limp and wilted, so before you cucumbers are not the first freshness. If you still got flabby and dried cucumbers, they can revive, dropping into a dish of cold water. After a few hours they will regain its elastic form.
2
Do not choose too large cucumbers. The optimal size for the most popular cucumber varieties, 10-15 cm Too big cucumbers are overgrown, often have a watery taste and a large number of seeds. Another sign that the vegetable has outgrown yellow color. From buying such yellowed cucumbers also should refrain. In addition, small cucumbers taste bitter much less than great.
3
Another significant factor about the quality of the product is its fragrance. If possible, smell the cut vegetable. The smell should be fresh, typical of cucumber. Do not buy cucumbers which smell of adulteration, especially chemicals.
4
Cucumbers are very delicate and capricious in storing vegetables. Therefore, always pay attention to the places where the goods are located. The best place for them to be a cool room with high humidity, such as a refrigerator. Under these conditions, most cucumber varieties remain fresh for about 2-3 weeks. It is not recommended to keep vegetables for a long time in a plastic bag, so if you buy prepacked cucumbers, be sure to look at the date of packaging.

Advice 3: How to pickle cucumbers

Homemade pickles are a great snack and tasty addition to many dishes. Spicy sour-pickles turned out crisp and strong, and the banks with them "blew up", carefully observe the technology of preparation.
How to pickle cucumbers

Pickles and spices: little secrets of marinating



Select for pickling cucumbers without defects, of medium size. To the canned food turned out delicious, the pickles should be very fresh, dense and strong. Overgrown and lethargic vegetables otbrakovyvaya.

The taste of canned food a balanced, carefully observe the proportions of spices and herbs. The root and leaves of horseradish should be two times more than parsley and dill, two to three times more than hell. Be careful with the red chilli pepper. It gives the cucumbers piquancy and poignancy, but too much pepper will make the vegetables bitter. One liter should be not more than one tenth of the small pod. Do not put a lot of garlic - large cloves per liter of marinade is enough.

Pickling cucumbers right



For 1 liter of volume of the jar you will need:

- 3-4 Bud cloves;
- 7-8 peas of black pepper;
- 1/3 teaspoon ground cinnamon;
- Bay leaf;
large garlic cloves;
- 1/10 of bitter red pepper;
- 1-2 sprigs of parsley;
- the leaves and roots of horseradish;
- dill.

Prepared cucumbers soak for 6 hours in cold water. Rinse cans with baking soda and rinse thoroughly. In each container place spices and pre-chopped herbs. Wash the cucumbers and cut the tips. Lay the vegetables in the cans, positioning them vertically. The top row of cucumbers should reach the neck of the banks.

Make a marinade. In three-liter jar you will need:

- 1.5 liters of water;
- 75 g of salt;
- 75 g of sugar;
- 1.5 teaspoon of vinegar.
For the marinade, take coarse salt and pure well or spring water.


Salt and sugar add water, stir. Boil the mixture for a few minutes. Warm a jar filled with cucumbers on the ferry and fill it with boiling marinade. Cover the jar sterilized in boiling water with a lid. Give the canned food to stand a couple of minutes and then put them in a bowl of hot water on a wooden stand or a towel. Bring the water to a boil and sterilize the cucumbers 15 minutes (for two-liter jars) or 20 minutes (three-liter). After the process is over, remove the jars and pour in vinegar every. Then immediately screw the lids using a special machine.
After cooling the cans top cap anti-rust lubricant, then they won't rust.


Turn the jars upside down and put into a bowl. Cover them with towels moistened in warm water. Watering cans every 2-3 minutes at first warm and then cold water. This method of cooling will retain the bright color of cucumbers, make them strong and crisp. After half an hour of cooling, flip the jars up. Wipe them with a dry towel and store it away safely.

Advice 4: How to pickle cucumbers to crispy

Traditionally with the beginning of the first harvest of country Housewives start to pickle cucumbers for the winter. They were crispy and delicious, you should pay attention to some subtleties of the process of marinating.
Pickling cucumbers to crispy, very easy
You will need
  • - 2-3 kg of fresh cucumbers;
  • a few umbrellas of dill;
  • - the leaves of horseradish;
  • - a few sprigs of tarragon and black currant;
  • - black pepper;
  • - garlic;
  • - rock salt;
  • - vinegar;
  • several 3-liter jars and lids for closing.
Instruction
1
Before you start pickling cucumbers and make them crunchy, tasty and healthy, it is important to properly prepare the vegetables. Collect about 2-3 pounds fresh cucumbers small size (as a rule, the thinner, the more succulent will be the crunch). Rinse them under cold water from the tap, then fill the basin with water, place the vegetables and soak for 4-6 hours. Then re-rinse them, trim the ends on both sides and put to dry on a clean cloth.
2
Prepare the appropriate number of three-liter jars, rinse them with water with soap or soda and sterilize in the oven for 10 minutes. Allow the glass container to cool, then tilt, putting on a clean towel. Proceed to the preparation of the brine (in separate containers). Each of the cans will need 2 liters of liquid and 4 tablespoons of salt and 2 tablespoons vinegar (cucumbers marinated better and become crispy). Boil for 3-5 minutes, then let cool.
3
Place each of the cans (still empty) under one umbrella of dill and a sprig of tarragon, 3-5 cloves of garlic and 3-4 leaves of black currant. Add a half-sheet of horseradish and a few young leaves of cherry. Start to lay the cucumbers in banks so that they were upright and tightly pressed against each other. From the top at a slight incline put the second row of cucumbers and cover it with a handful of diced garlic, extra umbrella of dill and a sprig of tarragon. Make the last row, adding extra dill and sheet hell. Pour the cooled brine (if you just pour hot, it will have no salt, and salted cucumbers). Cover the jars and leave to digested for 2 days at room temperature.
4
Pour the remaining brine into a clean pan and re-boil for 3-5 minutes. Cucumbers without removing it from the cans, rinse with water, removing the white patches. Pour hot brine to the banks, add one fresh umbrella dill, a few peas black pepper and roll up (cover you need to pre-boil 15 minutes). Flip the banks and put to cool on a towel. Cooled containers should be store in a cool time. Now you know how to pickle cucumbers so they were crispy.

Advice 5: How to grow cucumbers

Probably a rare summer visitor does not grow cucumbers in your garden. After all, cucumber is the most popular vegetable that is often used in food as fresh and pickled. So how to grow cucumbers on his plot to get rich harvest?
How to grow cucumbers
You will need
  • - cucumber seeds;
  • - plastic cups;
  • - potassium permanganate;
  • - covering material;
  • - fertilizer.
Instruction
1
When selecting a location for planting cucumbers keep in mind that they are very responsive to soil fertility, heat and light. Cucumber is one of the most heat-loving vegetables grown in the open ground. Optimum temperature is 18-26 degrees. At temperatures below 10 degrees the plant drastically slows its growth, root collar ill and the plant dies.
2
Recommended to plant cucumbers in the drained and highly fertile soils with low nitrogen content. Too acidic soil izvestuya. The best precursors are tomato, potato, onion, peas and cabbage. In the fall make digging under fresh manure (one bucket per square meter). However, the manure can be replaced with superphosphate or ash. In the spring the soil again carefully dig and loosen.
3
In the spring, approximately one to two months before planting cucumbers in the open ground, should sow the seeds for seedlings. Pre-wrap the seeds in several layers of cheesecloth and dampen with warm water, leave for a few days before emergence. Do not forget to periodically pour warm water. Then plant the seeds (two seeds per container) in small pots or plastic cups, pour and put in a warm place.
4
Since cucumbers do not tolerate transplanting, plant them in open ground with a ball of soil (after the soil warms up). Bed should be high, to rise 15-20 cm above ground level. Pour a warm solution of potassium permanganate pale pink color and cover the top with foil to warm. From strong winds and make a small shaft.
5
Ensure cucumbers are abundant waterings, especially in the period of active growth and the formation of ovaries. Even a slight drying of the soil can lead to the formation of bitterness in cucumbers, which will be impossible to bring any waterings. Water the plants warm and water supernatant, the cold can lead to the suppression of growth and the occurrence of rot.
6
Multiroute the soil, it will greatly speed up the appearance of the fruit and increase the yield of cucumbers. In addition to organic mulch, use a more modern covering materials that have the ability to pass infrared radiation to retain moisture in the soil and suppress weed growth.

Advice 6: How to grow cucumbers in the winter in greenhouses

Most gardeners grow in your vegetable garden this vegetable crop, like cucumbers, and it is not too difficult. However, it is possible to obtain not only in summer but in winter, in the greenhouse. So how to grow cucumbers in winter?
How to grow cucumbers in the winter in greenhouses
Instruction
1
For planting cucumbers in a greenhouse pick the best varieties, which are resistant to various diseases and will give bitter fruit. The most popular varieties of cucumbers grown in protected ground: "Zozulya", "may", "Cucaracha" and "April". Also well proven "Marinade" and "Claudia".
2
Before you start growing cucumbers, you should know a few technological features. Pay special attention to the lighting of the greenhouse, as the crop is light, so should be located on the lit site. Prepare the soil in the fall, make under digging compost or peat (one bucket per square meter).
3
In the greenhouse should be kept at a constant and optimal microclimate, create adaptations for a garter lashes. To do this, route the cable trellis along the row under the ceiling, then lower down splits, which in the future and will tie the grown cucumber whip.
4
Spend transplanting in the greenhouse in early January. In this case place three plants on one square meter. Provide optimal soil temperatures, it requires subsurface heating. As biofuels can serve as sawdust, manure, sunflower husks or straw. There are other ways: trays or racks raised above the ceiling, where the ground is heated by the warm air of the greenhouse.
5
Greenhouse temperature should reach 23 degrees by day and 18 degrees at night. Such temperature provides the right technology for greenhouse cucumbers. Provide a cucumber in a timely and abundant watering (take only warm and settled water) and fresh air (periodically ventilate the greenhouse, it will protect plants from pests and mold). Improper maintenance and untimely watering cucumbers you will pay back the bitter fruit.

Advice 7: How to sow cucumbers

Cucumbers – one of the most common vegetable crops along with potatoes and tomatoes. In the middle of the strip is heat-loving and water-loving plant is grown in greenhouses or using the covering material with decreasing temperature. The timing and methods of sowing cucumbers vary depending on the method of cultivation.
How to sow cucumbers
You will need
  • - potassium permanganate;
  • - drainage;
  • loam;
  • - sand;
  • - humus;
  • - manure;
  • - wood ash;
  • - covering material.
Instruction
1
The soil for cucumbers prepared in the fall. Select the plot loose, slightly acidic soil, protected from strong winds. Cucumbers tolerate light shade, but dense shade the cucumber patch better not to post. In the autumn digging the soil, make a bucket of manure and two hundred grams of wood ash per square meter of soil.
2
Cucumbers are grown as a seedling method and from seed sown in the open ground. Preparation of planting material at the seedling method of growing is to do in the beginning of April. Soak cucumber seeds for fifteen minutes in a solution of potassium permanganate.
3
Rinse the treated seeds and wrap them in wet tissue for germination. It is best to use for this purpose is easy nanocause material with a tight weave. Once the cucumbers sprout, their roots will not be easy to extract intact from a fabric similar to gauze. Place the seeds in a place with a temperature below twenty degrees and watch that the fabric was wet.
4
Prepare the container for planting. On the bottom of the container pour drainage layer with a thickness of about a centimeter. On top of the drainage layer fill with soil mixed with four parts humus, part sand and two parts loam. Sow the sprouted seeds in the soil mixture to a depth of two inches, cover with plastic film or a transparent lid and place the box so that the temperature therein does not fall below twenty-five degrees.
5
A week after the sprouts appear, the temperature in the greenhouse with seedlings can be reduced to twenty degrees. Watering the seedlings with water a bit warmer than room temperature. To ensure that the seedlings are not stretched, her dosvechivat fluorescent lamp.
6
Cucumber seedlings is recommended to plant in the garden after the danger of spring frosts. A week before this plant should be ready for transplant to reduce the temperature indoors with seedlings to fifteen degrees and reduce watering.
7
In the fall prepared bed, dig a groove depth of thirty centimeters. On her bottom, place a layer of humus with a thickness of about fifteen centimetres and pour the top layer of soil. For cucumber it is recommended to form a slightly raised flower bed.
8
Some growers prefer to sow cucumbers nonseedlings way. For this, the seeds wrapped in a damp cloth for twelve hours, and then sown in prepared soil to a depth of three centimeters. Between individual plants, leaving a distance of about ten centimeters. Do this after the ground has warmed up to fifteen degrees.
9
For normal growth of cucumbers need temperatures around twenty five degrees. When there is a threat of frost, cover the bed with tape.

Advice 8: How to make pickled cucumbers

Crunchy salted cucumbers are good as a complement to boiled potatoes for dinner or just a snack. They can even prepare for the long term, for example, for the winter. But the pickles were really crunchy, you need to choose the right variety and not to deviate from recipe.
How to make pickled cucumbers
You will need
    • 10 kg of cucumbers;
    • 300 g dill (umbrellas);
    • 50 g of horseradish;
    • 2 heads of garlic;
    • 2 small pod of red hot pepper;
    • the leaves of oak and currants.
    • For the brine:
    • 10 liters of water;
    • 600 g coarse non-iodized salt.
Instruction
1
For making crispy pickled cucumbers to choose a variety designed for pickling. Very original look small cucumbers – gherkins. Also give preference to young, not developed into fruit, preferably having a flat cylindrical shape.
2
Freshly picked cucumbers , wash in cold water, then soak them for several hours. During this time water will be absorbed into the flesh, making inside an already salted cucumbers will not void.
3
While the pickles soaked, prepare the container and brine. It can be a big enameled pot or basin. You can take a glass 3-or 5-tiotropia banks. Capacity wash and join in the brine. For this, dissolve coarse salt in 10 liters of boiled hot water, put cool.
4
Rinse with water umbrellas dill, oak leaves and black currant. Clean, wash and cut into small pieces of horseradish root. Garlic divide into cloves and clean too. Hot pepper free from seeds and cut into several parts according to the number of cans for pickling. If you cook cucumbers in a receptacle (saucepan, bowl or other), leave the pepper intact.
5
Once soaked, rinse the cucumbers, cut each fruit the tips on both sides for the best brining. At the bottom of the container put the well-cleaned root horseradish, pepper, garlic, and washed greens: dill, oak leaves and black currant. Fill the cucumbers, then pour the warm brine.
6
Cucumbers in a bowl or saucepan, pull the yoke, and the banks cover the gauze. Put cucumber to proclivities at room temperature for 1-2 days. After which they can bring to the table. Then store in the cellar or the refrigerator, as the process of brining continues, and several days later, freshly-salted cucumbers will lose its original taste.
Useful advice
To pickled cucumbers was great and in the winter, drain them from the brine, bring it to a boil. Jars with cucumbers pour first boiling water for 5 minutes and then with hot brine, then roll up sterile lids and put in cold place.
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