How to keep lightly salted cucumbers longer so they don't turn sour quickly

Can you tell me how to preserve lightly salted cucumbers? I love them very much, but just like that, they have not yet "stood". I tried to add more salt, but then the vegetables are already like sour, although they cost longer. Is there any way to keep light-salted flavor longer?

Crispy cucumbers are especially tasty when they have not yet had time to stretch a lot of salt, moreover, they still have a special aroma. If you prefer such products, it will certainly be interesting to know how to preserve lightly salted cucumbers. Indeed, in a short time they change their color, smell, and taste and pull salt from the brine. As a result, these vegetables sour. It turns out that the salt brine is "to blame" for everything, but what will happen if you drain it and can you store the fruits without it? We will talk about this today.

How to save lightly salted cucumbers

Less salt affects not only the taste, making vegetables slightly salted. It also significantly reduces the storage time in this form. Especially if the workpiece is at room temperature, which will only speed up the fermentation process.

It will not work to stretch storage for a long time, but it is quite possible to add a couple of days if:

1. Keep the jar in the refrigerator to slow down salting.
2. As soon as the cucumbers have acquired the desired taste, drain the brine and transfer them to a bag. It is desirable that it be hermetically sealed.

To quickly get salted vegetables, the tips of the fruit are often cut off. This speeds up salting, but at the same time reduces the shelf life. Therefore, it is better to lay them as a whole, and also to use large fruits. Although they will be salted longer, they will stand longer. In addition, only cold brine should be made for the same reasons.

Maximum storage times

Cucumbers that have not undergone heat treatment are simply impossible to store for a long time, given the low salt concentration in brine... Lightly salted vegetables at a temperature of about 10 ° C will be only a couple of days. From the fifth day, acidity and salinity will prevail in the taste. Without brine and in a tightly closed bag, they will stand for a week under the condition of 1 ° C, however, they will be slightly snagged. You can extend storage up to 1.5 weeks in brine by lowering the temperature to 3 ° C. For the longest time, almost 2 weeks, lightly salted cucumbers can stand in a sealed container at a temperature of 0 °.

As you can see, the warmer, the less cucumbers are stored, but they turn sour and salty faster. Therefore, store them in a cool place and well closed. If oxygen enters, it will accelerate fermentation, respectively, cucumbers will quickly turn into pickled ones.

We make lightly salted and pickled cucumbers - video