Avoid these common mistakes when mastering pickled cucumbers

Pickled cucumbers are a delicious addition to dinner and a great snack, especially loved during family gatherings. Although you can now buy pickles in stores year-round, many homes still prepare them.

This is often done at the end of July and the beginning of August when gardens and market stalls are full of fresh field cucumbers. While the preparation of cucumber supplies may seem simple, it is essential to follow a few rules. Otherwise, instead of pickles, you'll have spoiled cucumbers.

The first mistake that can lead to spoilage is choosing the wrong variety. It's also worth noting that cucumbers should have an elongated shape and thin skin and not be too large—such cucumbers are more challenging to fit into jars and may lose their crunchiness over time.

Another mistake is insufficient cleanliness. Cucumbers must be washed very thoroughly before pickling. Similarly, jars and lids should be cleaned and even scalded. If additional bacteria get inside, the cucumbers can get mouldy.

A grave mistake that affects pickling is incorrect temperature and putting cucumbers in the basement too quickly. The first 24 hours after placing cucumbers in jars should be kept at room temperature, approximately 22°C. Only later should they be placed in a colder location.

A common cause of clouding and excessive gas production, leading to the spoilage of even an entire batch of cucumbers, is too many in the jar, incorrect brine proportions, or even using the wrong salt. Applying the old "3 times 3" rule is good: for 3 kg of fresh cucumbers, add 3 litres of water and 3 tablespoons of complex, non-iodized rock salt. It's also worth remembering not to overdo it with spices, as too much horseradish, garlic, or dill can ruin the taste of the pickles.