Why I did not I salt cucumbers in July

It's about pickles, pickling cucumbers can be any at any time.

A salty - it's a song, it's a living. My weakness. 2 months they are gaining strength, and then the optimal time to be eaten by a couple of months. You can later, but is not the same taste.

The whole period to be eaten pickles take a cool place, except for a couple of warm days, when they take the table. Before, I lived in a refrigerator they are now in the cellar, the place is already critical. However, I have another reason to pickle cucumbers around September.

Below I will write also about the choice of varieties of cucumbers for pickles, and other interesting details.

So why am I not Salts cucumbers in July

• By the fall will have time to grow their coriander (seeds), celery and parsley root. Garlic until just yesterday removed from the necessary ingredients. And then, because June was hot.
• dill umbrellas you can use the green and ripened better, so let it grow
• Longer winter will be there pickles. By experience, they are not in demand in October.

But for pickling leaves in store now, blackcurrant and cherry, then they begin to accumulate bad substances, and the disease can not be excluded. Sorry, oaks in the county we have, so I have cucumbers solitsya without oak leaves.

As for the grade

For salting need or cucumbers with thin skin, or they can be cut ass. About peels different opinions. If you think a moment, the brine must penetrate the cucumber. Thick skin is this does not have. So thin is better, but the fat will come down if the cut on both sides, or pierce cucumber. I clipped.

Many are afraid of voids in the pickles. They believe that the grade was to blame. In fact, as I understand it, or overripe cucumbers with voids, or violation of salting techniques. If a little salt, plus a jar of pickles perestoit warm, lactic acid bacteria with an appetite to eat midway cucumbers, and carbon dioxide, which is released at the same time, puff cucumber.

There is also the fear of those who scrupulously selects the sort that crisp cucumbers will not be. I had raznosortitsa, all crunched. The main thing is to take cucumbers fresher, I tried almost from the salt bush. It can be soaked in water before salting. Eliminate overage, that's all you need from cucumbers to crunching. Other requirements to the owner.

I did not bring to senility choice of varieties. Chosen this year untested me the F1 hybrid baby house, for what is middle, lumpy, parthenocarpic (ie greenhouses). Reviews good.

Yesterday, July 12, stumbles upon the seeds in the greenhouse, where the place was. If nothing happens to them, the fall of write steps that do them will be like salt.

And when you add salt cucumbers? Or just marinate (vinegar)?

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