Do I need to soak cucumbers before canning?

• Why do cucumbers wrinkle when pickled?
• Unsuitable variety
• Unsuitable fruits
• Errors when marinating
• Errors when seaming
• Improper storage

• The classic way to preserve cucumbers
• Sweet and sour pickled cucumbers
• “Grandma’s” recipe for pickled cucumbers

Pickled cucumbers are used as an independent snack and as an ingredient for preparing salads. Every housewife wants her cucumbers to be firm and crispy.

But even experienced cooks can have problems when canning. The main reasons why cucumbers in a jar shriveled are violations of canning technology and storage conditions, as well as the wrong choice of fruits.

Why do cucumbers wrinkle when pickled?

There are several reasons why pickled cucumbers shrivel:

• Not freshly picked fruits are used;
• the variety is not suitable for pickling;
• the cucumbers were not soaked before canning;
• excess salt;
• water too soft.

Let's figure out together why the cucumbers in the jar shriveled during pickling.

Unsuitable variety

When choosing cucumbers suitable for pickling, it is not difficult to make a mistake - dozens of different varieties and hybrids are grown. The main condition is to use fresh fruits collected on the same day. This vegetable spoils quite quickly - this is one of the main reasons why cucumbers shrivel during preservation.

The most suitable varieties for pickling and salting: Nugget, Masha, Solnechny, German, Ginga F1, Romans, Lyubimchik, Universal. Their fruits have dense pulp and thin skin, and most importantly, they do not contain an element that causes fermentation.

Important! If it is not possible to determine the variety, choose fruits with black thorns for canning.

Unsuitable fruits

Regardless of the variety that will be used for pickling and salting, the main thing is that the fruits are freshly picked. The ideal option is to collect vegetables from the garden 2-3 hours before canning.

Size matters too. It is advisable to take fruits no more than 14 cm.

If these requirements are met, the question will never arise: why the cucumbers in the jar shriveled after harvesting. The snack will be crispy and its taste will be balanced.

Is it possible to soak cucumbers for 12 hours before pickling?

When deciding whether to immerse cucumbers in water before preserving, you should pay attention to the vegetables themselves: if they are fresh, just from the garden, and are ready for pickling, then this preparatory procedure is not necessary.

However, if the vegetables have been lying around for some time or were purchased in a supermarket and have clearly been on the shelf for several days, then soaking is necessary.

Do you dream of learning how to pickle cucumbers yourself for the winter? We will introduce you to the basic principles of pickling, and also tell you how to properly pickle cucumbers in a cold and hot way. Summer is a hot time for every good housewife, because it is at this time of year that she must preserve the maximum amount of tasty and healthy vegetables.

The water should be cold; during the preservation process, it will help to obtain crispy and elastic cucumbers without voids inside, but with a wonderful taste! In addition, such vegetables are stored longer and do not have bitterness.

The same applies to harvest from your own garden. If it has been collected and left for more than a day, cold soaking is necessary. Another pressing question for lovers of homemade preparations is how long to immerse vegetables in a container of cold water?

Some recipes recommend soaking them for an hour, while others recommend leaving the cucumbers in water overnight. Which is correct? If time is pressing, you can reduce the soaking of old cucumbers to 8 hours, but leaving even less time for this procedure is strictly not recommended - the natural moisture balance will not be restored, and harvesting will not be possible.

Instead of crispy cucumbers that family members will happily eat in the evening, you will get a snack of very mediocre taste, with internal voids and without a sonorous crunch.

Before cooking cucumbers that have been picked for some time, they should be soaked - we found this out.

However, before immersing vegetables in water, you should wash them thoroughly. This will help not only get rid of soil, but also destroy bacteria accumulated on the skin. Thus, soaking cucumbers before pickling is not necessary, but it is useful. If the cucumbers ferment, bubbles rise to the top of the jar. The brine becomes cloudy; if the cucumbers are fermented for 3 days or more, it does not have to be cloudy.

Two days is enough for fermentation according to this recipe. If you like sour cucumbers, you can let them ferment for another hour. You can take any dill, but preferably with umbrellas, both with flowers and seeds are suitable, if there are no umbrellas, then you can just use green dill, but with umbrellas it turns out more flavorful. That's all. Lately I’ve been putting tarragon in there, it also makes the cucumbers crunch. I need to make an amendment about tarragon in the recipe.

And the more varied the spices, the more aromatic the cucumbers. And the fact that they are not cloudy is not worth worrying about. Or you can experiment: close one jar after 2 days of fermentation, and ferment the second one longer and choose what you like best.

But we must take into account that the fermentation rate depends on the air temperature. The hotter it is, the faster this fermentation occurs and vice versa. The fact that the cucumbers are not ground is a little alarming, but everything will be fine. Irisha, I put a whole leaf of horseradish, and they are quite big here, I cut it into strips of 3 cm, dill, too, a whole sprig with a stem, a couple of pieces.

The more spices, the spicier the cucumbers are and, accordingly, the fewer spices, the less spicy.

Errors when marinating

The most common mistakes why cucumbers wrinkle when pickling and pickling:

• Glass containers that are used must be thoroughly washed and sterilized, or doused with boiling water. Vegetables and herbs should also be completely clean. Otherwise, bacterial growth during storage will cause the problem described above.
• To prepare the marinade, use medium-hard water. Too soft will make the cucumbers shriveled.
• Fruits should be placed in jars as tightly as possible. It is optimal to use containers up to 3 liters.
• Do not under any circumstances increase the amount of vinegar specified in the recipe. This will not protect the product from spoilage, but the snack will turn out sour.
• Fruits that are too young have a thin skin that wrinkles when poured with hot brine.

Attention! The contents of the jar must be filled to the brim so that no air remains in the container.

The most common mistake when canning, which is the reason why cucumbers shrivel after pickling, is a large amount of salt in the marinade. Therefore, it is recommended to add the ingredient extremely carefully.

Errors when seaming

The lids must be rolled up especially carefully. It’s easy to check the tightness - just turn the jar over and make sure that the brine does not leak out. If this rule is neglected, banks will not last long.

Improper storage

The ideal place to store jars of pickled or pickled cucumbers is a cellar or basement. In apartments, preserves are kept in storage rooms. It is advisable to make a special box for these purposes with a lid according to the number and size of cans.

On the shelves of the pantry, the preparations are also preserved well, but only if all the rules of canning are followed.

Cucumbers, pickled in jars or enamel dishes

An interesting view on pickling cucumbers is expressed in a book from the “Encyclopedia of Country Life” series. The author writes:

• If you plan to store pickled cucumbers outside of the basement or refrigerator, it is recommended to divide the pickling process into 2 stages: preparing lightly salted cucumbers and rolling.

At the 1st stage, it is recommended: rinse the cucumbers well, add cold water and soak for at least 2 hours . And if the time for collecting cucumbers is unknown, the soaking time should be increased to 4 hours .
While the cucumbers are soaking, prepare the brine.

How to pickle cucumbers correctly so they don’t shrink

There are many ways to pickle and pickle cucumbers. Every housewife has at least one favorite recipe for canning this vegetable. Knowing the reasons why cucumbers wrinkle when pickled, you can easily pickle delicious and crispy cucumbers.

Depending on the taste they want to get, they decide on a set of herbs and spices. Cucumbers can be preserved whole, or cut into bars or slices - it all depends on the preferences of the housewife.

Important! To ensure that the fruits marinate evenly, choose even fruits of the same size.

It is recommended to pour cold water over cucumbers that are bitter and leave for several hours.

The classic way to preserve cucumbers

Ingredients for a 3 liter jar:

• fresh cucumbers – 2 kg;
• allspice – 10 pcs.;
• garlic – ½ head;
• dill - 2 umbrellas;
• bay leaf – 3 pcs.
• horseradish - 2 leaves;
• granulated sugar and salt - 2 tbsp. spoons;
• 9% table vinegar – 25 ml.

Cooking method:

1. So that the cucumbers do not wrinkle after seaming and the brine does not become cloudy, the fruits must be washed well. Cut off the ends.
2. Soak the prepared vegetables in cold water for at least four hours so that they absorb a sufficient amount of liquid.
3. Wash the glass container and lid thoroughly with soda solution and pour over boiling water.
4. Rinse the dill inflorescences, horseradish and laurel leaves thoroughly. Peel the garlic. Place the prepared ingredients at the bottom of a glass container. Fill it with cucumbers, placing them as tightly as possible. It is better to place the fruits vertically.
5. Pour boiling water over the contents to the very edge of the neck and leave for ten minutes. After the allotted time, carefully drain the liquid. It is better to do this using a special lid. Pour boiling water over the vegetables in the jar again. After 20 minutes, pour the liquid into the pan. Bring to a boil, adding granulated sugar and salt. Fill the contents of the container with hot brine. Pour vinegar directly into the jar. Roll up with a special key. Turn the container over to check the sealing quality.

Sweet and sour pickled cucumbers

Ingredients for a 3 liter jar:

• 2 kg of fresh cucumbers;
• 3 cloves of garlic;
• 3 leaves of cherries and currants;
• 2 branches of dill;
• 2 bay leaves;
• 2 leaves of horseradish;
• 50 g salt;
• 70 g granulated sugar;
• 15 g citric acid.

Cooking method:

1. Wash the jar with soda solution and sterilize over steam or in the oven.
2. Rinse fresh herbs and dry lightly. Place in the bottom of a glass container along with a bay leaf.
3. Fill the contents of the container with boiling water. After ten minutes, carefully drain the liquid. Pour boiling water over the cucumbers and let sit for 10 minutes. Drain the liquid from the jar and boil in a saucepan with salt, citric acid and sugar. Pour the resulting brine into the contents of the container. Roll up thoroughly with a special key. Carefully turn the jar of cucumbers over to check the seal.

Attention! Fill the jar with cucumbers as tightly as possible, trying to do this so that there is no free space left.

“Grandma’s” recipe for pickled cucumbers

Ingredients for 1 liter jar:

• cucumbers;
• bay leaf - 3 pcs.;
• garlic - 2 cloves;
• allspice - 2 peas;
• dill and celery greens - 2 sprigs each;
• salt and sugar - 1 tbsp. spoon;
• vinegar 9% - 2 teaspoons.

Cooking method:

1. Wash the jar with soda solution, rinse well and sterilize. Rinse the sprigs of herbs and bay leaf, peel the garlic cloves. Place everything at the bottom of a glass container. Fill it with cucumbers, placing them as tightly as possible.
2. Fill the contents of the jar with water, after boiling it, and cover with a lid. Place the container with the cucumbers in the pan, pour warm water into it so that it reaches the shoulders.
3. Sterilize without allowing intense boiling for 20 minutes. Cucumbers and greens should lighten slightly. Pour vinegar into the jar and roll it up with a special key.

Don’t be afraid to experiment by adding herbs or spices to your taste, you can get a completely new taste for the preparation.

Is it necessary to soak cucumbers before canning and other subtleties

Canning cucumbers is a popular way to prepare these vegetables for the winter. And many housewives ask questions: is it necessary to soak cucumbers before pickling, why do this, for how long? We suggest you figure it out. When deciding whether to immerse cucumbers in water before preserving, you should pay attention to the vegetables themselves: if they are fresh, just from the garden, and are ready for pickling, then this preparatory procedure is not necessary.

However, if the vegetables have been lying around for some time or were purchased in a supermarket and have clearly been on the shelf for several days, then soaking is necessary. The water should be cold; during the preservation process, it will help to obtain crispy and elastic cucumbers without voids inside, but with a wonderful taste! In addition, such vegetables are stored longer and do not have bitterness. The same applies to harvest from your own garden. If it has been collected and left for more than a day, cold soaking is necessary.

Another pressing question for lovers of homemade preparations is how long to immerse vegetables in a container of cold water? Some recipes recommend soaking them for an hour, while others recommend leaving the cucumbers in water overnight.

Which is correct? If time is pressing, you can reduce the soaking of old cucumbers to 8 hours, but leaving even less time for this procedure is strictly not recommended - the natural moisture balance will not be restored, and harvesting will not be possible.

Instead of crispy cucumbers that family members will happily eat in the evening, you will get a snack of very mediocre taste, with internal voids and without a sonorous crunch. Before cooking cucumbers that have been picked for some time, they should be soaked - we found this out.

However, before immersing vegetables in water, you should wash them thoroughly. This will help not only get rid of soil, but also destroy bacteria accumulated on the skin.

Thus, soaking cucumbers before pickling is not necessary, but it is useful. Here you can find out many interesting and incendiary stories, many facts and explanations about the world. On our website you will find a lot of useful and interesting information from various fields of science, sports, nature, animals and much more.

Read and share with friends! And how many magical secrets of making delicious pickled cucumbers do housewives know: grandmothers, mothers... An important point is the preparation of raw materials and containers for salting. Before you start preserving, you need to prepare the best cucumbers. The main criteria are color, size and elasticity. Experienced housewives know that the ideal vegetables are those that have black pimples. Jars with such fruits almost never explode. Never purchase deformed fruits that are overgrown and yellowed.

They should be the same, even and small.

The optimal length is from 5 to 13 centimeters. All the rest of the illiquid stock can be used to prepare the salad. Below we will talk more about how and how long you can soak cucumbers before canning.

And now I would like to pay attention to what kind of water can be used for this. A spring or well is best.

If you do not have this option, then place a container of tap water in the refrigerator in advance. About an hour, and it will become somewhat closer to the standard in its properties. All housewives emphasize that the taste of cucumbers soaked in well water will certainly surprise you.

They turn out crispy and tender, elastic and amazingly tasty. What other ways are there to improve regular water? You can use a bottled one, but this is only if the volume of vegetables to be pickled is small. Tap water can be boiled or passed through a filter, and then infused with silver.

It is customary to soak cucumbers before harvesting. The optimal soaking time is 3 hours, no longer. Why is this being done? There are many reasons given, but they are, in my opinion, quite controversial: I will express my opinion on this matter based on personal experience. By soaking I solve two significant problems. One of them is that during growth and transportation, dried plaques of remains of flowers, soil and other foreign components accompanying growth may remain on the fruits.

The second problem, and this is more important, is that cucumbers absorb liquid very well. If cucumbers that are not soaked or saturated with water are poured with brine and the jar is screwed on, then after cooling it turns out that the brine in the already closed jar is not enough, the level is missing by a couple of centimeters, and this creates empty space in the jar, which is highly undesirable if there is a calculation for long-term storage.

From the above, two main points follow: even very fresh-looking cucumbers must be soaked for better washing, and there should be as little air as possible in the jars with cucumbers.

Here are the main recommendations:. Salt is almost the main component that helps cucumbers retain all their beneficial properties. The modern housewife has a fairly large selection of this product, so sometimes, at her own peril and risk, she puts sea or iodized salt in a jar with vegetables.

Choosing vegetables

In principle, you can quite easily use such a preservative. Some housewives even claim that iodized salt makes cucumbers more healthy. In fact, this is not true at all. To make this product, a substance called potassium iodide is used, which is absolutely not suitable for food preservation.

During long-term storage, it begins to deteriorate and this immediately affects both the taste and appearance of vegetables. If we talk about sea salt, its qualities are practically no different from ordinary rock salt. The only thing that distinguishes them is the price. There is a real construction boom in Nizhny Novgorod.

In every district of the city, new houses are appearing that will be rented out in the coming years. Main website of Nizhny Novgorod: Register to communicate, meet people, look for friends and receive gifts! Search the site or the Internet. Search the Internet site section. List of topics. New Topic You cannot create new topics. Please identify yourself or register. Search for topics. Burnakovsky microdistrict. White City microdistrict. Zenit Residential Complex Gagarina Ave. Home page Communication Forums of interests Culinary why soak cucumbers.

Culinary recipes. Baking and confectionery products.

The content of the article

Kitchen appliances. If you live in an apartment and do not have a cold cellar or basement, then salt the cucumbers with vinegar. This component will make the brine more concentrated and will also prevent the proliferation of pathogenic microflora that likes to multiply on salted vegetables.

If you plan to store cucumbers in quartzite, then in addition to herbs and spices, add components to the brine that will prevent the development of various pathogenic microflora. These products include horseradish root, red hot pepper and mustard seeds. If at least one of these components is present in a jar of greens, then they will definitely last all winter.

Those housewives who are engaged in canning cucumbers not for the first time know many subtleties. But there are also those who do this for the first time and they have many questions. For example, do you need to soak cucumbers in water, what kind of water is needed for this, for how many hours should this be done? Today we will talk about all the secrets of preserving this vegetable.

If your household likes very spicy dishes, then with peace of mind you can add all three products at the same time. If you need to make cucumbers in a faster way, then pickle them in an ordinary plastic bag. This method allows you to achieve the desired result much faster and literally within a day after the start of the pickling process, you will be able to please your family with hard and aromatic cucumbers.

Canning cucumbers is a popular way to prepare these vegetables for the winter. And many housewives ask questions: is it necessary to soak cucumbers before pickling, why do this, for how long? We suggest you figure it out.

Cooking tips

Canned cucumbers will turn out crispy and tasty if you follow the recommendations:

1. Before salting and pickling, the fruits must be sorted.
2. Wash the cucumbers well and dry. The ends of the fruits need to be trimmed so that they are better salted. When canning lightly salted cucumbers, you should not do this. This way they will last longer.
3. Vegetables collected the day before pickling must be left in cold water for at least 3 hours.
4. The brine should reach the very edge of the container with cucumbers.
5. Particular care must be taken when sterilizing jars and lids. They can be steamed, doused with boiling water, or kept in the oven.
6. The jars must be carefully sealed with lids to prevent air from entering the product.

The marinating or salting process lasts about a month. It is not recommended to consume the snack before this date.

This is interesting:

How to properly treat tomatoes with Fitosporin and can they be eaten after spraying?

Varieties of high-yielding tomato variety "De Barao"

Correct methods of home germination for planting in the ground

The seeds are soaked for 15-20 minutes in a weak solution of potassium permanganate.
In preparation for sowing, one of the well-known germination methods is used. The most popular and effective methods for germinating seeds are the following.

Soak in saline solution for a while

The saline solution is considered universal; it allows you to determine germination and show which specimens will germinate and which will not for almost any crop. The working solution is prepared from 6-10 g of table salt and half a glass of warm water. The process itself involves first filling the bowl with seed material, then filling the container with the prepared liquid. After 6-8 minutes, the floating seeds are collected, as they are found unsuitable for planting. Those who stayed at the bottom all the time have good life potential. This process also allows seed material to be disinfected. After this, you can safely plant the seeds.

After soaking, the grains must be rinsed with clean water and dried under natural conditions at a temperature of at least 20°C.

Soak in biologically active preparations for rapid germination

Soaking seeds in liquid enriched with biologically active preparations is considered multifunctional. The most famous are:

• Zircon;
• Potassium or sodium humate solution;
• Ivin;
• Epin-Extra.

The method of processing seed material with Zircon involves preparing a working solution from 300 ml of water and 2 drops of the drug and takes time. Soaking the grains in it lasts for 8-18 hours, during which time the sprouts should hatch. The product acts in such areas as stimulating germination and strengthening the immune system.

A good result is obtained if treated with Humat material. When using it, take powder (1 gram) and 100 ml of water at room temperature to prepare a stock solution. The product should be stored in a cool place (for example, in the refrigerator on the door). Before use, 1 ml of solution is diluted with 100 ml of water. The seeds are soaked in the resulting liquid for 24 hours. The drug Ivin has an excellent stimulating and anti-stress effect. For soaking, prepare a solution of 2 drops of the product and 2 liters of water at room temperature. Processing time is 18-24 hours. Which drug to choose depends on you.

Soda solutions will help the sprout hatch faster

Baking soda is useful not only in the kitchen, but also for gardening. It has an antimicrobial effect and helps prolong the fruiting period. For soaking, prepare a working solution of 1 liter of warm water and 1 teaspoon of soda. The seeds need to sit in this solution for at least a day. Disputes over the advisability of using soda have been going on for many years. The only thing that is not in doubt is the ability to soften the surface of the grains, allowing moisture to freely penetrate inside the seed . To enhance the effect, various recipes have been developed that involve the addition of other biostimulants:

• aloe juice (200 ml water, 5 ml aloe juice, 1/4 tsp soda);
• Tsitovita (5 drops of water, 1/5 teaspoon of soda, 350 ml of water).

Preparing a soda solution
The complex effect ensures rapid formation of seedlings, resistance to various infections and high yield with proper care.

Soaking in Epin will allow cucumber seeds to germinate faster

The drug Epin has a wide spectrum of action. It is a regulator and adaptogen that can control the balance of substances in the plant. The active components of the product ensure rapid seed germination, strengthen the crop's immunity, and resistance to a humid environment that occurs as a result of heavy rains or flooding. To germinate cucumber grains, prepare a solution of 100 ml of water and 1-2 drops of the drug. They need to be kept in the biostimulator for at least 18-20 hours at a temperature of 20-23°C, that is, the process is quite long.

Storage options

There are many proven methods for long-term storage. Let's take a closer look at some of them.

In a refrigerator

The easiest storage option is to put the cucumbers in the refrigerator:

1. In the compartment for storing vegetables. No additional preparation is required to store cucumbers in this compartment. Place fruits picked from the garden or purchased at the market in the refrigerator without rinsing them with water. They will keep in this state for 3–5 days.
2. In a plastic bag. You can increase the shelf life to 1-2 weeks by using a plastic bag. Place dry vegetables in a bag, place damp gauze on top and store in the refrigerator.
3. In an egg shell. Brush each fruit separately with egg white and leave to dry. Then put everything in glass jars or plastic containers and place it in the refrigerator. Do not use metal containers for storage. Egg white forms a protective layer on the fruit that does not allow oxygen to pass through, thereby preventing the cucumbers from rotting. With this method you will preserve them for up to 2 months.
4. In water. A cucumber is 95% water, so it spoils if it loses moisture. Place the prepared cucumbers, tails down, in a non-metal container and fill with cold water. You should not pour a lot of water; it must be changed every day. As the cucumbers lose moisture, they will replenish it from the water at the bottom of the container. The shelf life of cucumbers in this form is 3-4 weeks.

In the apartment

You can also store vegetables at room temperature. With this storage method, cucumbers remain fresh for 2-3 days. Vegetables should be placed in a wooden box, cardboard box or plastic tray.

The air temperature in the room should not exceed 15 ° C, humidity - 90-95%. At temperatures below 10 °C, vegetables will last up to 10 days.

In the cellar

The longest storage time is provided by the basement. In it, the air temperature does not drop below 0 ° C, so vegetables are not frozen and remain until spring, retaining the maximum amount of nutrients. It is recommended to store the product in the basement in clay containers.

In sand

Place the prepared cucumbers in a bowl and cover with dry sand, cover with a lid and lower into the basement. For such purposes, it is better to dry sand in the oven. After drying, be sure to let it cool. Cucumbers prepared in this way can be stored for up to 7 months.

In a vacuum

Modern technologies make it possible to easily keep vegetables fresh and crispy for up to 3 months in an airless space, that is, a vacuum.

Soak the cucumbers for 6 hours in cold water to remove air. Then place it in a jar and close it with a special lid with a pump. Such a device can be purchased in the departments of appliances and household appliances for kitchens. It is possible to open the jar and close it again, creating a vacuum to continue storage.

In paper

Another storage method is in the basement in paper. Wrap each fruit separately in paper or a paper napkin and place in an open container. In this state, cucumbers will remain until the new year.

In the evaporation of vinegar essence

For this method you will need a non-metallic pan. Pour about one finger's worth of vinegar essence into the bottom of the pan. Place a wire rack on top, place the cucumbers on it in several layers and cover with a lid. The freshness of the fruit will last due to the evaporation of the vinegar essence.

In the bank

You can store cucumbers in a jar without resorting to the preservation process. To do this, rinse the vegetables with boiling water and dry them. Place chopped horseradish at the bottom of a clean, dry jar and fill with cucumbers. Close the lid tightly and lower it to the basement. These cucumbers should be stored for no more than 2 months.

How to store pickles in an apartment

For a large number of snacks, there may not be enough space with optimal temperature and humidity. Taking this into account, even at the stage of pickling vegetables, fruits that are least demanding of storage conditions are selected. The preparation technology is also adjusted if the pickles cannot be placed in the cellar or basement.

Salting nuances

How to pickle cucumbers so that you can store them for a long time? When heat treatment, some rules are followed:

1. For pickling, choose the freshest fruits, preferably picked from the garden on the same day. They should have a uniform green color and thick skin. Vegetables that are too light, have yellow marks, or are already overripe are not suitable.
2. Cucumbers are soaked in cold water (2–12 hours depending on the intensity of bitterness in the fruit).
3. They prefer distilled or spring water; do not use running water with a high chlorine content.
4. Vegetables of the same size are placed in the jar to distribute the brine evenly.
5. The containers themselves must be sterilized.
6. Opened jars are kept in the refrigerator for no more than 72 hours.

In order to have time to eat all the cucumbers and prevent them from fermenting, jars with a volume of no more than 1-2 liters are used for pickling.