Why cucumbers in the banks become turbid: the most common causes

Very often during the conservation there is a problem - the brine becomes cloudy in cucumbers. And immediately there are many questions: what was the reason for the process, how to avoid this in the future and whether you can use a similar product?

First of all, we answer the last question. To do this, we need to determine the formulation, or rather to find out whether vinegar or similar substances were used in conservation. If no acid is used, then the brine should become clouded for several days. This is due to the formation of lactic acid, the same, which furthers the ripening of cabbage. Thus, without vinegar, salt-pickled cucumbers are obtained in a slightly cloudy 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 of why mutton pickled cucumbers or canned using vinegar or another similar preservative. Such a product should contain a crystal clear brine, and a white haze indicates a violation of technology.

Important point: if you do not know the initial formula or you can not distinguish the formation of lactic acid from the appearance of mold, which at the initial stage looks about the same, you should not eat cucumbers in a muddy brine.

So, let's try to determine why the cucumbers in the banks become turbid. As already mentioned above, the reason for such a process may be a violation of technology. First of all it concerns cleanliness. When preserving, it must be ensured that all products are thoroughly washed. Not only cucumbers, but cherry leaves, and cherries (they are put for sharpness), garlic, horseradish root, etc. Banks and lids should be sterilized, as well as some other items that you will use. Even a not quite clean spoon can become the trigger that will trigger the fermentation process. Another reason why the cucumbers in the banks become turbid, may be the use of unsuitable ingredients or a deviation from the formulation. For example, a typical mistake is the use of iodized salt instead of the usual cookbook. Or use of salad varieties of cucumbers, which in principle are not designed for long-term storage. Another brine may cloud the lack of vinegar or improper storage conditions - cucumbers must be kept in a cool place, cellar or refrigerator.

So, we have determined why the cucumbers in the banks become turbid. Now let's 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 refill the cans. Covers must be used new, sterilized. Very often, a similar procedure is performed with salted and pickled cucumbers - the first muddy brine is poured off, brought to a boil and re-poured.

We hope that after reading this article you will no longer be tormented by the question of why the cucumbers in the banks become turbid, and the brine will remain clean and transparent in all preparations.