A free ingredient that will make pickled cucumbers tastier and crunchier.
This secret was used several decades ago and is becoming popular again.
Not all housewives know that certain ingredients affect the crunchiness of pickled cucumbers.
Soviet chefs knew that oak leaves give vegetables their crunch. For example, for 6 kg of cucumbers, you should take 20 leaves.
In addition, oak leaves impart a tangy aroma and flavor to the cucumbers, as well as contribute to the longer storage of pickled vegetables.
After preparation, the cucumbers can be tasted in about 30 days, when they reach the desired condition and the oak leaves reveal their best qualities.
Some housewives add other components as well: cherry leaves, currant leaves, mustard seeds, and even a little vodka.
