How to pickle cucumbers in liter jars so that they are tasty and crispy

It is more convenient to pickle cucumbers in liter jars. Although cucumbers are fermented, certain conditions must be observed. After opening the jar, it is advisable to consume them within a week, otherwise they may start to ferment a second time and may become over-fermented.

For pickling, you need young cucumbers of approximately the same size. Wash them and cut off the “butts” on both sides. Many people think that the “butts” are cut off so that cucumbers do not become bitter, but not all cucumbers are bitter. This taste appears if the cucumbers were poorly watered and the summer was too hot. With normal watering, cucumbers can be eaten right up to the tail. The fact is that when pickling cucumbers, the skin of the cucumber becomes too thick and the salt cannot penetrate inside. The cucumber begins to ferment inside on its own, without salt, and this causes the cucumbers to “deflate.” Surely you have come across pickles that are practically empty inside? If you trim the butts, you will never have empty cucumbers.

To pickle cucumbers in jars, you only need cucumbers, water, salt and herbs.

It is especially important to use the right greens for pickling.You want crispy cucumbers, right? The crunch and strength of the pickled fruits is provided by oak and cherry leaves.

Garlic and horseradish leaves protect cucumbers from bacteria. Well, dill and peppercorns give that spicy-hot taste and aroma of pickled cucumbers.

Wash the jars and place horseradish, cherry and oak leaves on the bottom. Cut the garlic into small pieces and place them on the leaves. Place the cucumbers in the jar as tightly as possible. Cover the top of the cucumbers with another leaf of horseradish.

Now you can prepare the brine. Dilute salt in cool water in the following proportions:

• 3 tbsp. l. salt per 1 liter. water.

Fill the cucumbers with brine to the very top of the jar. Place the jar on a plate so that the brine, which begins to ferment and pour out of the jar, does not flood your table. Cover the jar with a lid and put it in a dark and not very cool place.

To pickle cucumbers, fermentation must occur for at least three days. After this, the cucumbers are considered ready and can be tasted.

The remaining jars need to be closed with plastic lids and put in a cool place where the fermentation process will stop. Try to avoid temperature changes, as the cucumbers may not survive the second fermentation and will turn sour.

Watch the video on how to pickle cucumbers in jars so that they turn out tasty and crispy, like from a barrel: