How to ferment cucumbers deliciously so that they don't turn sour in a jar: they will be juicy and crispy

Pickled cucumbers are much healthier than canned ones. There is no need to add vinegar and other preservatives to the marinade, as the vegetables are fermented naturally. Therefore, they are absolutely safe, crispy and juicy.

The idea of making crispy pickles was published on the Instagram page of food blogger Svitlana with the nickname bonitavkusnoo. Add a lot of garlic.

Ingredients:

• cucumbers
• garlic
• a broom of herbs for pickling

Ingredients for the brine:

• water - 1 liter
• salt - 45 g

Method of preparation:

1. Rinse the cucumbers, cover with cold water and leave for an hour.

2. Put a pickling broom and garlic on the bottom of the pan.

3. Pour the cucumbers on top and pour the brine at the rate of 45 g of salt per 1 liter of water. Take enough brine to cover the cucumbers completely.

4. Leave to ferment for 2-3 days at room temperature.

5. After 2 days, try and check.

6. When the cucumbers are well fermented and already slightly salty and sour (the main thing is not to over-acidify), remove the cucumbers from the marinade, rinse with water, and put them in jars.

7. Bring plain water to a boil and pour over the jars of cucumbers.

8. Leave for 10 minutes. After 10 minutes, drain the water and pour over the boiling brine in which the vegetables were fermented.

9. Close the jars with lids.