Very often during conservation a problem arises - the pickle in the cucumbers becomes cloudy. And many questions immediately appear: what caused the process, how to avoid this in the future, and is it possible to use a similar product?
First of all, we will answer the last question. To do this, we need to determine the recipe, or rather to find out whether vinegar or similar substances were used for preservation. If no acid was used, then the brine should become cloudy for several days. This is due to the formation of lactic acid, the same that still contributes to the ripening of cabbage. Thus, without vinegar, pickled pickles are obtained in a slightly muddy brine. After a while, a white precipitate sinks to the bottom, and the liquid becomes more transparent. You can eat such cucumbers, but you need to store them only in the refrigerator.
And a completely different answer to the question of why pickled cucumbers or canned ones are clouded with the use of vinegar or another similar preservative. Such a product should contain crystal clear brine, and white haze indicates a violation of technology.
An important point: if you do not know the initial formulation or cannot distinguish the formation of lactic acid from the appearance of mold, which at the initial stage looks approximately the same, then do not use cucumbers in a muddy brine.
So, let's try to determine why cucumbers in banks are cloudy. As mentioned above, a technology violation may be the cause of this process. First of all, it concerns cleanliness. When preserving, it must be ensured that all products are thoroughly washed. Not only cucumbers, but also the leaves of bird cherry, and cherries (they are put for spiciness), garlic, horseradish root, etc. Jars and lids should be sterilized, as well as some other items that you will use. Even a not completely clean spoon can be the impetus that will start the fermentation process. Another reason cucumbers get cloudy in jars may be the use of inappropriate ingredients or a deviation from the recipe. For example, a typical mistake is to use iodized salt instead of regular table salt. Or the use of salad varieties of cucumbers, which in principle are not intended for long-term storage. Still, the brine may become cloudy due to a lack of vinegar or inappropriate storage conditions - cucumbers must be kept in a cool place, cellar or refrigerator.
So, we have identified why cucumbers in banks become turbid. Now let's try to figure out how to fix an existing problem. To begin with, we explain that this is permissible 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 pickled pickles - the first muddy pickle is drained, 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 turbid, and the brine in all the blanks will remain clean and transparent.