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Soaking cucumbers before pickling is common in most canning recipes. This is done so that the fruits, even after standing for a long time, remain firm, firm and crispy. At the time of soaking, the vegetables are saturated with water and take on the appearance as if they had just been removed from the bush.
Do I need to soak cucumbers before pickling and pickling
As a rule, fresh gherkins, which are only collected from the garden, do not need to be soaked. You can start preserving them immediately after washing. But the fruits that have already lain for several hours or days must be soaked before pickling. Cucumbers thus absorb the missing moisture and regain their previous elasticity. You also need to hold the gherkins bought at the bazaar or in the store in the water. To be sure that in winter you do not have to feast on hollow and soft fruits.
In general, soaking cucumbers in preparation for canning is optional, but useful.
Cucumbers pre-soaked before pickling turn out to be more tasty
How long to soak cucumbers before pickling
How long it takes to soak cucumbers before salting cannot be said for sure. Everything here is individual.
The average duration of the preparation process is 4 hours, but depending on the specific situation, this time can be increased. The longer the vegetables have been left after picking, the more time it is desirable to soak them.
Only the harvested fruits can be used immediately, but those brought from the store must be soaked without fail. If they are dense, it is enough to soak them in a tank of water for 5-6 hours. So they will not only get a good look and taste, but also get rid of nitrates and harmful substances that enter during the growing period. It has been proven that when soaking, up to 15% of nitric acid salts are released from a vegetable crop.
It is necessary to soak the cucumbers before pickling for the night, if they have been lying for a long time, their tail has dried out, and the surface has become pale.
What cucumbers to choose for pickling
The key to successful conservation is the correct choice of the main ingredient. The ideal option would be small (up to 13 cm), even, elastic, bright green fruits with tubercles. With such cucumbers, the preparation turns out to be especially tasty, and the cans almost never explode.
Also pay attention to the peel. It should be thick, so that it is difficult to pierce it with a fingernail.
It's good when you have the opportunity to taste the vegetable. Bitter fruits with voids for salting are definitely not suitable, or they will have to be soaked for a day.
Cucumbers of the following varieties are ideal for canning:
- Nezhinsky.
- Far Eastern.
- Vyaznikovsky.
- Hermann.
- Aquarius.
- Son-in-law F1.
- Hit of the F1 season.
As for early ripe fruits, it is better to eat them fresh, and not canned. They have a delicate and thin skin, contain more harmful elements in the composition, which cannot be completely eliminated, even if the cucumbers are soaked in salt water.
It is better to take an enameled container for the procedure.
In what water are cucumbers soaked before pickling
Better to soak the vegetable in water from a well or spring. If it is not possible to get it, then it is allowed to use the usual one, from the crane.But in this case, it is advisable to pre-hold it in the refrigerator (ideally 10 hours), pass through a filter, insist on silver or boil, and then cool. Bottled water is also good for soaking, but if the amount of vegetables is large, it will be very expensive.
How to properly soak cucumbers before pickling
There are three main rules for soaking cucumbers:
- Wash vegetables before and after the procedure.
- Change the water every 1.5-2 hours.
- Use enameled dishes.
If the soaking of cucumbers before salting is carried out for a day, then the last time the water is changed as late as possible. Better if it is icy.
Some housewives recommend cutting tails from cucumbers before the procedure. In their opinion, this part contains the maximum amount of harmful substances. However, experts in the field of harvesting note that when the integrity of the cucumbers is violated, the taste decreases. They don't come out as firm and crunchy as they could be.
Also, do not pierce vegetables with a fork or toothpick, this manipulation is usually performed at the time of pickling tomatoes, not cucumbers.
Cutting off the tails of vegetables before soaking is pointless.
Conclusion
Whether or not to soak cucumbers before pickling, each housewife decides on her own. Although, according to experienced chefs, it is better not to neglect this procedure. It is good to wash the previously soaked fruits, they acquire elasticity, bitterness leaves them. With proper processing of cucumbers before canning, the ready-made pickling will have excellent taste and will be an excellent addition to both everyday and festive tables.
