It would seem that all cucumbers are the same. But it is precisely the wrong choice of fruits that often becomes the reason that in winter, when you open the jar, you get soft, watery and completely not crunchy cucumbers. If you want the preservation to succeed, pay attention to a few important details.

Which cucumbers are better to leave for salad

• Overgrown fruits. Large cucumbers with thick skin and large seeds quickly lose density in the marinade. They will no longer be crunchy.
• Smooth salad varieties. Such cucumbers have tender flesh and thin skin. They taste great fresh, but after canning they often become soft.
• Yellowed cucumbers. Even if the yellowness is just starting to appear, it means the fruit is already overripe.
• Limp after long storage. If cucumbers have lain for several days without coolness and lost elasticity, you should not expect a good result.
• Fruits with damage. Cracks, bruises or rotting spots not only spoil the taste, but can also cause spoilage of the whole jar.

Which cucumbers are best suited

• Small — approximately 8–12 cm long.
• Firm and elastic to the touch.
• With dark green skin without yellowness.
• With small pimples and black or dark spines — these varieties most often remain crunchy after salting.

A little trick

Before canning, soak freshly picked cucumbers in cold water for 3–5 hours. They will saturate with moisture, become more elastic and better preserve the crunch after sterilization or marinating.

And remember: even the best recipe will not save the preservation if you take unsuitable cucumbers for it. The correct choice of fruits is already half the success, and the second half is careful preparation and quality ingredients. May every jar opened in winter delight with aroma, taste and pleasant crunch!