What to do if cucumbers in the jar are cloudy: how to correct mistakes and prevent them in the following blanks

What a disappointment housewives experience, whose conservation has not passed the test of time. So much effort, so much product has been wasted - and it’s all for nothing. But don't despair so quickly.

In this article, we will consider the main causes of spoilage of a vegetable and how to fix the situation if the cucumbers in the jar are cloudy.

Causes of clouding cucumber jars

Before answering this question, you need to remember which procurement rules might not have been followed.

Consider major mistakes:

• poorly washed cans - perhaps pieces of food or dust remains on the walls, poorly washed detergent;
• insufficiently clean cucumbers;
• poor quality covers;
• using iodized or sea salt instead of ordinary salt - such salt contains substances that spoil the brine;
• improper storage of the finished product - the workpieces cannot be left for several days at room temperature;
• damage to the can - you may not notice small cracks in the neck area;
• in rare cases, it can be caused by a mixture of several varieties of cucumbers that are not intended for the marinade.

Canned cucumbers have a deep dark green color. They should taste a little sweet, medium in size.

How to save blanks

What to do if the brine is cloudy? In some cases, the marinade can be saved, and the work will not be wasted.

There are several ways:

1. Give the rolled up cans some time. There is a small chance that the lids will not swell and you will end up with fermented cucumbers. These vegetables can be used in soups.
2. Open the can after boiling the kettle with water. Pour out the old liquid and rinse the vegetables with boiling water (you don't have to take them out of the container). After 5 minutes, pour the water into a saucepan and make a new brine, adding a little more vinegar.
3. Pour the brine into a clean saucepan, boil it for at least 5 minutes. Then pour cucumbers over them, pour them back into a saucepan, bring to a boil and only then pour them into a jar. Cucumbers can also be sterilized. In this case, the taste will be slightly different from the classic one.

When can you eat cucumbers from a cloudy brine

Before you take this bold step, remember that there is always a chance of getting into the jar of botulism bacilli... At best, you can get off with an upset stomach.

Important! Botulism is a serious, fatal disease. Do not neglect the rules of product storage. It is better to throw out the missing vegetables and make a new harvest.

In some cases, eating cucumbers from cloudy brine is possible:

• if the solution became cloudy within a few days after preparation and the methods indicated by us helped in the future;
• if the liquid changed color a little later and the lid did not swell;

If both signs of fermentation are present (swollen lid and bad brine), then in no case should you eat cucumbers and try to "save" them.

Read also:

Why pickles get soft in the jar

Why cucumber jars explode and how to avoid it

How to pickle cucumbers correctly so that they do not get cloudy

You will need 1.5 kg of cucumbers and 1 liter of water, 2 cloves of garlic, a leaf of horseradish and 2 tbsp. l. salt, black pepper, currant leaves if desired.

Council. It is best to fill the jar as tightly as possible and fill it completely with water.

First, rinse the ingredients well and sterilize the container. Put horseradish leaves, currants, coarsely chopped garlic on the bottom of the jar. Tamp the cucumbers tightly.

Fill the jar halfway with cold water. Prepare the saline solution and add it to the cucumbers until the container is full. Close with a tight nylon lid and put in a cold place.

How to quickly and easily pickle cucumbers

To the question of why pickled cucumbers in jars grow cloudy, there is one answer - a violation of the cooking technology. When harvesting cucumbers, you need to follow the recipe exactly.

Ingredients:

• cucumbers - 1.5 kg;
• garlic - 3-5 cloves;
• horseradish or currant leaves - 2 pcs.;
• bay leaf - 2 pcs.;
• dill - 2 bunches;
• salt - 2 tbsp. l .;
• sugar - 2 tbsp. l .;
• vinegar 9% - 1.5 tbsp. l .;
• allspice - 2-3 peas.

Cooking method

The main thing is to rinse the jar and products well.... The recipe is for a 3 liter container. Put garlic, pepper, currant and horseradish leaves, bay leaf on the bottom of the vessel. Put cucumbers on top - more will fit in the jar, if you put them vertically, pour boiling water over and let stand for 10 minutes.

Then drain the water and refill the container with boiling water... After 15-20 minutes, pour the liquid into a saucepan, pepper and salt. Bring to a boil, pour cucumbers with brine. Top up the vinegar, roll up the sterilized lid and turn over.

Take a note:

Secrets of quick cooking pickled cucumbers

How to pickle large cucumbers for the winter in circles

Recipes for salting crispy cucumbers with aspirin

Tips from experienced housewives

Annual harvesting in large volumes allows you to deduce your own patterns and secrets of preserving vegetables until spring.

Experienced housewives give such recommendations:

1. Add some mustard seeds to minimize the risk of the jar bulging. They will also help make vegetables harder and crisper. When the jars of pickled cucumbers and mustard seeds have cooled, they are put away in the closet until winter.
2. If you want to protect the canning from mold, place a couple of thin slices of horseradish under the lid. The horseradish root will act as an additional preservative, with it the marinade will not darken or become cloudy.
3. Alcohol better than any other natural substance stops fermentation processes and kills mold fungi. It is enough to add 1-2% vodka (alcohol 40%, odorless moonshine) of the amount of water to the marinade or brine to do without vinegar, which affects the taste of cucumbers.
4. Want to make your cucumbers more juicy and crunchy? Then find a small piece of oak bark, boil it first and add it to the jar. Shredded oak bark is sold in paper bags at pharmacies. Keep in mind that the bark makes the cucumbers a little darker than usual.
5. If you want the cucumbers to pickle faster, cut off the tails or prick them with a fork.
6. If you are using screw caps, you do not need to turn the jars. Turn over the jars, closed with lids for a typewriter and cover with a blanket.

Conclusion

If you adhere to all the rules of preparation, then there will be no spoiled cans with cloudy brine. Carefully monitor the cleanliness of the products, sterilize the jars in advance, and in no case use spoiled preserves. Better to do salting again than poisoning.