Salting cucumbers for the winter requires certain knowledge and skill, because if it is illiterate to preserve vegetables, then the workpieces will deteriorate. The brine will cloud first, and then the cans will most likely "explode".
Why pickles in jars turn cloudy
It is quite difficult to achieve crystal clear brine in jars with pickles, because without the addition of acid, vegetables often release their preservative - lactic acid, which protects the fruits from spoilage, so do not sound the alarm if you notice that the brine is slightly cloudy - this is a natural process. If, after a couple of three days, the brine has become so cloudy that the cucumbers themselves are invisible in it, while bubbles (foam) appear on its surface, then this indicates the deterioration of the product.
There are several reasons for the clouding of the brine:
- the use of poorly washed dishes, herbs, vegetables;
- insufficient sterilization of kitchen utensils: cans and lids;
- use of unsuitable varieties for pickling cucumbers (for example, salad greens, which are not intended for long-term storage);
- deviation from the recipe (use of unsuitable products, for example, unauthorized replacement of ordinary rock salt with iodized salt).
What to do if the pickle in jars with cucumbers becomes cloudy
If at some point in time the pickle in jars with cucumbers begins to turn cloudy, it is better not to wait, hoping that lactic acid will inhibit the growth of bacteria. In this case, it is necessary to open the jars with the blanks, pour the brine into an enamel pan, bring to a boil and simmer for five minutes over low heat, then pour the boiling composition back into the jars and roll up with new sterilized lids. These manipulations are quite enough to save canned fruits for the winter.
Is it possible to eat cucumbers if the brine has become cloudy
The clouding of brine with pickles is a natural process. If food is salted without adding vinegar or other preservatives, then a few days after salting, the brine may become slightly cloudy, since vegetables secrete lactic acid, a natural natural preservative. Such cucumbers can be eaten without fear for health.
