To keep pickled cucumbers crunchy - which ingredient to avoid.

Many may be surprised, but it's about ordinary garlic. It is traditionally added to preserves for aroma and a more pronounced flavor, and indeed - without it, the marinade seems incomplete. But few know that garlic, when used excessively, can change the structure of cucumbers, making them soft and wilted.

Preparing delicious canned cucumbers for winter has its nuances. Often, instead of the expected crunchiness, vegetables become soft and lose their appetizing appearance.

Which ingredient can spoil canned cucumbers

The fact is that garlic contains enzymes that react with other components of the marinade during long storage. As a result, this can lead to the softening of vegetables, especially if several cloves are added to one jar.

To keep cucumbers crunchy, it is important to maintain the correct proportion - one clove of garlic per three-liter jar is sufficient. In this amount, it will add a subtle flavor accent and enrich the marinade without negatively affecting the texture of the vegetables.

It is also important to properly sterilize the jars and maintain the temperature during the pouring of the marinade - this will help keep the cucumbers firm and tasty throughout the winter.

Earlier, we talked about how to prepare juicy sorrel for winter without vinegar and salt.

We also suggest finding out which cucumbers are better not to can, so as not to spoil the preserves.

When canning cucumbers for winter, it is important to consider the correct proportion of garlic to avoid losing the crunchiness of the vegetables. Excessive use of garlic can change the structure of cucumbers and make them soft and wilted. Therefore, it is worth adhering to recipes and preservation recommendations to enjoy tasty cucumbers throughout the winter season.