Why is the pickle in the cucumber cloudy? Reasons for the reasons

Well, finally, the dacha season is over, and a pleasant result of summer work was the shelves in the cellar or cellar, tightly packed with jars of domestic preservation. Unfortunately, after a while you suddenly notice that the brine has become clouded in pickled cucumbers in some containers. And with one jar, even the lid was torn off due to fermentation. But in fact the process of preparation was invested so much effort, time and effort! What could be the reason? Surely in this article you will find the answers to the questions of interest.

The first reason why the brine in the cucumber becomes turbid: insufficient sterility of cans and purity of food

First, it is worth considering how correct the technology of pretreatment cans. Many housewives are limited only to washing glass containers with hot water, using baking soda. However, it will be more reliable to additionally sterilize empty cans. The easiest option is to install them on a special stand over the boiling water in the pan. Five minutes of warming will be enough. You can also sterilize the jars in the oven or microwave. Also, take care of the good washing of all used ingredients, from cucumbers to spices (horseradish leaves, dill umbrellas, etc.).

The second reason: clouded brine in jars due to poor sterilization or sealing

Hot preservation treatment can take place in two ways. In the first variant, the cans filled with products are sterilized, placing for some time in boiling water. If there is not enough time inside the containers, microbes may remain, which will subsequently cause a clouding of the brine. The second method, often used in practice, is to repeatedly pour products in a jar of boiling solution. It is recommended to perform a three-fold hot treatment, observing the necessary time interval between each stage. Therefore, insufficiently warmed cucumbers usually grow dull and wander in cans. Also, the reason why the brine becomes turbid, may be in poorly closed lids with a breach of tightness. Maybe it's because of a broken machine for a blockage or a damaged neck of a can.

The third reason why the pickle in the cucumber becomes turbid: not the ingredients for the marinade

Do you always precisely follow the recipe or take the components for conservation "by eye"? It is especially important to observe the correct proportions of vinegar or acid. After all, these ingredients ensure the safety of products for a long time. Also consider the quality of salt. Iodized usually always gives a whitish sediment.

The reason is the fourth, why the pickle in the cucumber becomes turbid: the choice of the vegetable variety

It turns out that this moment also means a lot. After all, some varieties of cucumbers are only for use in fresh form. And when canning, they become hollow inside, which causes a change in the color of the liquid in the jars.

The reason is the fifth, why the pickle in the cucumber becomes turbid: incorrect storage conditions

Winter billets can not be left for more than two or three days at room temperature. The most favorable temperature regime for storage rooms is from 2 to 7 degrees Celsius. Therefore, immediately after cooling the banks are put in a cellar or cellar.

If all the conditions are met, you will not have unpleasant surprises after the survey of stocks prepared for the winter.