The amount of salt for pickling cucumbers may vary depending on taste preferences, recipes, and the storage period of pickles. If cucumbers are made so that the dish can be eaten in the coming days, then the amount of salt for the jar can reach more than three tablespoons.
There are many recipes for canning cucumbers, each housewife, experimenting, finds the most suitable option (or several options) for herself and annually uses it for salting. However, not everyone wants to look for their "own" recipe, most housewives want to cook delicious crispy cucumbers the first time. Yes, this is really possible, you just need to use the classic pickling recipe, where 1.5 tablespoons of salt are taken for one liter of marinade.
For some, it may seem that one and a half tablespoons of salt is a large amount, because then 4.5 tablespoons of salt will be required for a 3-liter jar. However, it is not. The fact is that if the jar is tightly filled with cucumbers, then when pouring the marinade, no more than one and a half liters of liquid will go into it. From this we can conclude that when canning cucumbers in a 3-liter jar, it is necessary to prepare no more than two liters of marinade, adding three tablespoons of salt to it. With this amount of salt, cucumbers are moderately salty and very tasty.
It is worth noting that if vegetables are salted so that they can be enjoyed in the coming days, then for canning it is worth using the cold method of preservation, where two tablespoons of salt are taken for the brine. The fruits according to this recipe are more crunchy, while they can be eaten after a couple of days after cooking.
