Well, finally, the summer season has ended, and the shelves in the basement or cellar, tightly packed with jars of home preservation, became a pleasant result of summer work. Unfortunately, after some time you suddenly notice that the pickle in pickled cucumbers in some containers is cloudy. And from one jar even the lid was torn off due to fermentation. But so much work, time and effort was invested in the cooking process! What could be the reason? Surely in this article you will find answers to questions of interest.
The first reason why the pickle is becoming cloudy in cucumbers: insufficient sterility of cans and purity of products
First, you should think about how correct the technology for pre-processing cans. Many housewives are limited only to washing glass containers with hot water, using baking soda. However, it will be safer to further sterilize empty cans. The easiest option is to install them on a special stand over boiling water in a pan. Five minutes of warming up will be enough. You can also sterilize jars in the oven or microwave. Also take care of the good washing of all the components used, from cucumbers to spices (horseradish leaves, dill umbrellas, etc.).
Reason two: pickle in banks is cloudy due to poor sterilization or sealing
Hot processing of preservation can take place in two ways. In the first embodiment, the cans filled with products are sterilized by placing them in boiling water for a while. If there is insufficient time, microbes may remain inside the containers, which subsequently cause clouding of the brine. The second method, often used in practice, is to repeatedly fill the products in a jar with a boiling solution. It is recommended to carry out three-time hot processing, observing the desired time interval between each stage. Therefore, insufficiently warmed cucumbers usually become turbid and roam in banks. Also, the reason why the brine becomes cloudy may be in poorly closed lids with a violation of tightness. Perhaps the matter lies in the breakdown of the clogging machine or in the damaged neck of the can.
The third reason why the pickle grows cloudier: the wrong ingredients for the marinade were taken
Do you always follow the exact recipe or take the components for preservation "by eye"? It is especially important to observe the correct proportions of vinegar or acid. After all, it is these ingredients that ensure the safety of products for a long time. Also consider the quality of the salt. Iodized usually always gives a whitish precipitate.
The fourth reason why pickle grows turbid in cucumbers: the choice of vegetable variety
It turns out that this moment also means a lot. After all, some varieties of cucumbers are intended only for fresh use. And when canned, they become hollow inside, which causes a change in the color of the liquid in the banks.
The fifth reason, why pickle grows turbid in cucumbers: improper storage conditions
Winter preparations should not be left for more than two to three days at room temperature. The most favorable temperature conditions for storage rooms are from 2 to 7 degrees Celsius. Therefore, immediately after cooling, the banks are put in the basement or cellar.
If all the conditions are met, you will not have unpleasant surprises after examining the stocks prepared for the winter.