Why pickled cucumbers shriveled and how to make preparations correctly to avoid this

Pickled cucumbers according to your own recipe are good as a side dish, they can be added to salads or eaten just like that. But even experienced housewives don’t always turn out perfect pickled cucumbers. Sometimes they turn out too soft, sometimes they don’t. crunchy, then they shrink and take on an unsightly appearance.

In this article you will learn why your pickles are shriveled and how to avoid it in the future.

Why cucumbers wrinkle when pickled - reasons

There are several reasons why your cucumbers may not turn out perfect.

Wrong varieties

Breeders have developed dozens of varieties and hybrids of cucumbers, so it is not difficult to make a mistake when choosing vegetables for pickling. Let's figure out which ones are suitable and which ones are not quite right. The main thing is to use fresh fruits, preferably just picked, as they fade quite quickly, and therefore when pickling and conservation takes on a dull appearance.

As for varieties and hybrids specifically, among the most suitable: Sunny, Moscow dude F1, Adam F1, Pet, Ginga F1 and Voyage F1. Their fruits are small in size, they have dense pulp and thin peel, and these cucumbers do not contain the constituent element that would allow them to ferment.

If you don't know about varieties, pay attention to the thorns. Only cucumbers with black thorns are suitable for us - they will reduce the likelihood of a jar exploding in the cellar.

So-called “universal” hybrids are also suitable: Masha, Hermann, Alliance, Bettina, Romance, White angel, Courage, Nugget, Farmer, Hector and Universal. If the varieties listed above are used mainly for canning, then these are suitable for any purpose. They have good taste, although not all of the listed crops would be given the highest score by gourmets.

Attention! Salad varieties are not suitable for us. It's easy to recognize them - they don't have pimples.

Wrong fruits

Whatever variety you choose, you need the freshest fruits. And small in size, preferably no more than 12 cm. Only then, when you open a jar of pickled cucumbers, will you enjoy their pleasant crunch and balanced taste.

Errors when pickling

Let's look at the most common mistakes when pickling, which relate not only to wrinkling, but also to other problems.

1. To prevent jars from exploding, the fruits must be thoroughly washed. The same goes for greens if you use them. If the ingredients are not washed well, bacteria will begin to multiply in them during storage, which will cause rotting.
2. Fill the jars to the brim with marinade, otherwise the top that is not filled with water will spoil.
3. Lids should be rolled up as carefully as possible. To make sure it is sealed, turn the jar over and check to see if any liquid is leaking out.
4. It is advisable not to use a lot of vinegar and salt - this can ruin the taste, the product will turn out too salty or sour, and vinegar is not the healthiest product.

Attention! Excess salt is one of the reasons cucumbers shrivel, so don't overdo it when adding it.

Errors when seaming

If you don't seal the lid properly, the contents will spoil. Turn the jar over and check for leaks - this is a well-known rule, but many are too lazy to follow it.

Improper storage

If possible, store jars in a cellar or underground, if available. Of course, in apartments there is no way to hide your workpieces from the light so well, so a dark pantry will do. In it, you can additionally build a box with a lid according to the size and number of cans.

You can simply store the preparations on the shelf if each preservation condition is strictly observed, otherwise they will quickly deteriorate. If you are sure that you have carefully sterilized both the jar and the lid, selected the best fruits, prepared the liquid flawlessly and rolled it all up flawlessly - store it in the room.

How to pickle cucumbers correctly so they don’t shrink

On our website you can find a lot canning recipes cucumbers, and almost every housewife knows at least one.

We have already decided on the choice of the right varieties, now we will figure out what and how to do in order to have a delicious crunch in winter.

Cucumbers are marinated with various seasonings, so first decide what flavor you would like. Cucumbers can be preserved whole or sliced ​​- it all depends on your tastes.

Try to choose fruits that are the most even and similar in size: this way they will be salted as evenly as possible. To determine how fresh a cucumber is, pay attention to its color.

Reference! Ideally, a fresh cucumber is bright green, but yellow spots and hard peel indicate that the vegetable has already withered.

And here is the first classic way:

For a 3 liter jar you will need:

• 2 kg of cucumbers;
• 5 cloves of garlic;
• 2 leaves of horseradish;
• 3 bay leaves;
• a couple of dill inflorescences;
• 2 tablespoons salt;
• 2 tablespoons sugar;
• 1.5 tbsp. l. vinegar (9%);
• 10 peas allspice.

Instructions:

1. Wash the cucumbers.The more carefully you do this, the less likely it is that the jar will explode or the solution will become cloudy.
2. Trim the ends.
3. Keep the cucumbers in cold water for at least four hours so that they are saturated with water and not with the marinade.
4. Sterilize the jar and lid thoroughly by washing them with soap or even boiling them in boiling water.
5. Place all your ingredients (except sugar, salt and vinegar) on the bottom of the jar and cucumbers on top. More cucumbers will fit if you place them vertically.
6. Pour boiling water over everything and let stand for 10 minutes.
7. Then carefully (you can, for example, through a colander) pour out this water and refill with boiling water. Leave for 20 minutes.
8. Drain the liquid again, but into the pan. Add salt and sugar and bring the liquid to a boil.
9. Pour the resulting solution over the cucumbers.
10. Add vinegar.
11. Carefully roll up the jar and check its tightness by turning it over.

The second method is for sweet and sour cucumbers. For a 3 liter jar you will need:

• 2 kg of cucumbers;
• 3 cloves of garlic;
• 3 cherry leaves;
• 3 currant leaves;
• 2 bay leaves;
• 2 leaves of horseradish;
• a couple of sprigs of dill;
• 2 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 1.5 tbsp. l. citric acid.

Instructions:

1. Sterilize the jar.
2. Place leaves and twigs on the bottom.
3. Place the cucumbers on top as tightly as possible.
4. Pour boiling water over the cucumbers. Let sit for eight minutes, then carefully pour out the water.
5. Pour fresh boiling water over the cucumbers and leave for 10 minutes.
6. Pour the water from the cucumbers into a saucepan, boil it again and add salt, sugar, and acid.
7. Pour the resulting liquid over the cucumbers.
8. Tighten the jars carefully.

And another way is “grandmother’s”. Here all the ingredients are designed for a liter jar. If, after reading recipeIf you want to make more, multiply the ingredients by three:

• cucumbers;
• 2 cloves of garlic;
• 3 bay leaves;
• 2 sprigs of dill;
• 2 sprigs of parsley or celery;
• 2 sweet peas pepper;
• 1 tablespoon salt;
• 1 tablespoon sugar;
• 2 teaspoons vinegar.

How to prepare:

1. Sterilize the jar.
2. Place leaves and spices on the bottom.
3. Place the cucumbers tightly on top.
4. Pour boiled water over everything, cover with a lid and place in a saucepan to re-sterilize.
5. Water should fill the pan up to the shoulders of the jar. Preheat the water, otherwise the glass will burst.
6. Sterilize in this way for about 20 minutes, until the cucumbers and greens become a little lighter.
7. Add vinegar and roll up.

Any recipe for pickling cucumbers can be modified by adding something to your liking.

Recommendations for preparation and storage

Choose the variety of cucumbers carefully: the best option is special varieties for pickling. Look for freshness. Roll it up well. Don't forget to sterilize jars and lids.

Store in a dark and cool place, but not too cold to prevent the marinade from freezing. It is advisable to store cucumbers for no more than a year, maximum – a couple of years.

Conclusion

Choose exclusively fresh cucumbers bred specifically for pickling. You can recognize them by their pimples or by asking the seller about the variety. Excess salt can spoil the taste and make the cucumbers shriveled. Don't forget to sterilize the jars and check that they are sealed tightly.

That's all. Now your cucumbers will not wrinkle, will become even tastier and will delight your guests!