Why mold could appear on pickles and what to do about it
It happens that a lot of time and effort is spent on pickling cucumbers, and after a few weeks or months you find that they have deteriorated. The brine has become cloudy and mold has appeared on its surface. How to distinguish dangerous mold from harmless plaque? Next, we will talk about this, and also reveal the secrets of how to cook and store cucumbers so that mold does not appear on them in the future.
The content of the article
White bloom on pickles - mold or not
Subject to the conservation technology and storage rules, pickled cucumbers should not deteriorate... If a white coating appears on them, this is normal and should not be disturbing. But it is possible that mold has formed on the cucumbers, and they changed their properties - then, eating such a product, you risk your health. There are a number of signs by which you can determine how hopelessly the workpieces are spoiled.
First, you need to know exactly what recipe the cucumbers were prepared for.... If without the addition of vinegar or a similar preservative, without acid, only with salt, then the clouding of the brine and the appearance of a white coating is a natural process of lactic acid formation. Subsequently, the cloudy sediment sinks to the bottom, and the brine becomes more transparent.
When is it botulism?
Botulism is a serious illness caused by putrefactive fungi, releasing a toxic, lethal substance for humans, botulinum toxin. The main danger of this toxin is that its presence in homemade preparations cannot be determined by color, smell or taste.
Bacteria are not killed by most conventional disinfection methods, can develop in an airless environment, in hermetically sealed cans. They are not killed by the addition of table vinegar or table salt to canned food. It is very difficult to get rid of trapped botulin spores at home.
Preventive measures are maintaining cleanliness during cooking.
Heat treatment is the only way to protect yourself... When canning, this is a thorough boiling of cans and lids, after opening the cans to destroy the toxin, they are heated in boiling water for up to 30 minutes.
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When is lactic acid
The white bloom that appears on pickled and canned vegetables is lactic acid bacteria, a fermentation product. The presence of these bacteria indicates that fermentation processes are underway..
Fermented foods are a source of natural probiotics... Lactic acid bacteria help fight the development of pathogenic microflora in the intestines. If the cucumbers have not changed the smell and have remained firm to the touch, the white bloom is washed off and vegetables are eaten.
But if the appearance of plaque is accompanied by a swelling of the can, an unpleasant smell when opening and softening of products is an alarming sign. Such cucumbers should not be eaten.
When can cucumbers be saved?
Before you throw away pickles, you should first find out if they can be saved.
How to determine the suitability of cucumbers for consumption
Workpieces remain suitable that have retained the following characteristics:
- little mold;
- cucumbers are strong, elastic, not softened;
- the smell of brine is natural, not putrid.
In this case, after some actions, you can continue storage.
What to do with such cucumbers
The mold is removed, the vegetables are washed from plaque, placed in a clean, sterilized jar and poured with new brine. After that, they are removed to a cool place.
If the cucumbers are stored in a barrel or other large container (saucepan, bucket), you can rinse or throw out only those that were in the top layer. Then add fresh brine and mustard powder.
It is not recommended to store such blanks for a long time., it is better to process them as soon as possible, using them for cooking hot dishes (pickle, pizza).
Causes of mold on pickles
The main reason for spoiling homemade products is violation of conservation technology or non-compliance with cleanliness... All products used must be thoroughly washed, jars and lids sterilized. Any dirt that gets inside is capable of starting the process of putrefactive fermentation and the formation of mold.
Violation of the recipe and the use of unsuitable ingredients can also cause... Cucumbers of salad varieties are not intended for long-term storage and are not suitable for canning; you need to choose special varieties for pickling. Watch carefully that the vegetables are fresh, without signs of rot.
Attention! It is not recommended to use iodized salt instead of table salt.
The cause of damage to workpieces there may be a lack of salt, as well as non-compliance with storage rules.
How to salt and close cucumbers correctly so that mold does not appear on them
There are two ways to pickle cucumbers: hot and cold... In the first case, it is poured with hot brine, rolled up with iron lids, after which the cans are stored at room temperature. In the second, it is poured with cold water, closed with nylon lids and stored in a refrigerator or cellar.
Council. To prevent white bloom or mold from appearing, add dry mustard when salting and put horseradish root or raspberry leaves on top.
Before curling cucumbers, the jars are sterilized:
- potassium permanganate solution;
- ferry;
- by boiling;
- in the microwave;
- in an electric oven.
Ensure jars and lids are intact before sterilizing: There are no chips on the glass, the iron covers are not deformed. Wash them with laundry soap before the procedure.
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Storage rules for pickled cucumbers
Banks with blanks are kept in a cool dark place. Barrel pickled cucumbers are stored at a temperature of about 0 ° C, observing the following conditions:
- the pickle completely covers the cucumbers;
- they are under oppression;
- the temperature is constant, without sudden changes.
Sometimes pickles are stored frozen... To do this, they are removed from the brine, excess moisture is removed, portioned into containers or bags and placed in the freezer. After them, it is better to subject them to heat treatment - add to a hodgepodge, pickle or pizza.
Barrel pickles can be stored in containersafter washing them, drying them and sprinkling each layer with mustard powder.
Is it okay to eat pickles if they have mold?
Mold looks like spots or patches on the brine surface, can cover the entire space under the jar lid with a cap. It appears as a result of ingestion of contamination or infection.
If at the same time the jar is swollen, the cucumbers become soft, slippery, smell bad - throw them awaywithout hesitation: they can be seriously poisoned. Moldy food should not be eaten.
Conclusion
If you are not sure about the quality of homemade preparations, it is better not to risk your health and do not eat them.Observe the technology of salting and storage, follow simple recommendations for sterilization, and then mold will not appear.