Pickled and pickled cucumbers can be stored for more than one year, but fresh - only 2-3 days. It is possible to extend the shelf life of vegetables, but not for a long time, because they consist of moisture, which gradually evaporates, so the cucumbers begin to grow loose. It also depends on the ripeness and integrity of the fruit. If you want the cucumbers to be fresh and crispy a little longer than the time allotted to them, use simple methods.
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Instruction manual
1
Put the pickles in the lower compartment of the refrigerator. Refresh them with cold water once a day. But after this procedure, let the liquid drain from the fruit, otherwise they will simply rot. You can put them in a basin for 15 minutes, and then put them back in the refrigerator.
2
For long-term storage, use the bouquet method. Take a wide vase and pour water into it. Make cucumbers down with stalks (tails). It can be stored both in a cool room and in a refrigerator. Do not forget to change the water daily. In this way, cucumbers will remain fresh for a very long time, especially if they have long stalks.
3
Alternatively, you can use egg white. Rinse and dry the cucumbers thoroughly. Take a pastry brush and grease the fruit. After the protein dries, a protective film forms, which will retain moisture inside and prevent its evaporation. After processing, store in a dark and cool place.
4
Wrap each cucumber in cling film and store in the refrigerator. But all these methods can only slightly prolong the freshness of the vegetable, so try that part of the product that you probably won’t eat, salt or pickle. If the cucumbers become soft, even after canning, they will not return stiffness and will be flabby.