Very often during conservation occursThe problem is that the pickle grows cloudy. And immediately there are many questions: what caused the process, how to avoid it in the future and is it possible to use this product?
First of all we will answer the last question.To do this, we need to decide on the recipe, or rather to find out whether vinegar or similar substances were used during preservation. If no acid has been applied, then the brine and must cloud over a few days. This is due to the formation of lactic acid, the one that still contributes to the fermentation of cabbage. Thus, without vinegar, pickled cucumbers are obtained in a slightly muddy brine. After a while, the white precipitate sinks to the bottom and the liquid becomes more transparent. Such cucumbers can be eaten, but they need to be stored only in the refrigerator.
And a completely different answer to the question why grow cloudypickled cucumbers or canned using vinegar or another similar preservative. Such a product should contain a crystal clear brine, and white dregs indicate a violation of technology.
Important point:if you do not know the original recipe or can not distinguish the formation of lactic acid from the appearance of mold, which at the initial stage looks approximately the same, then you should not use cucumbers in muddy brine.
So, let's try to determine why cucumbers get cloudy.in banks. As mentioned above, the cause of this process may be a violation of technology. First of all it concerns cleanliness. When preserving it is necessary to ensure that all products are thoroughly washed. Not only cucumbers, but also bird cherry leaves, and cherries (they are put for sharpness), garlic, horseradish root, etc. Banks and lids must be sterilized, like some other items you will use. Even not quite a clean spoon can be the impetus that will start the fermentation process. Another reason why cucumbers in banks are cloudy may be the use of inappropriate ingredients or a deviation from the recipe. For example, a typical mistake is the use of iodized salt instead of the usual cooking. Or the use of cucumber salad varieties, which in principle are not intended for long-term storage. Even the pickle may dim from lack of vinegar or inappropriate storage conditions - cucumbers should be kept in a cool place, cellar or refrigerator.
So, we determined why the cucumbers in thebanks. And now we will try to understand how to fix the problem that has already arisen. To begin with, we will explain that it is permissible to do this only if the turbidity was noticed immediately, within a few days. Then you can drain the brine, boil it, add a little vinegar (that is, make it stronger) and re-pour the jars. Covers must be used new, sterilized. Very often, a similar procedure is done and with pickled cucumbers - the first muddy brine is poured, brought to a boil and refilled.
We hope that after reading this article, you will no longer be tormented by the question of why cucumbers in banks become cloudy, and the brine in all preparations will remain clean and transparent.
