According to the restaurateur, it is small cucumbers during conservation that are crispy and without void inside.
“Consulate only fresh cucumbers. It is ideal that before harvesting and the moment of their processing, no more than a day has to be passed,” Klopotenko advised.
The restaurateur also recommended soaking cucumbers before conservation for at least two hours in cold water.
“It will also add a crunch to them,” he assured.
