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Why does the brine in pickled cucumbers in a jar become cloudy
Pickled cucumbers are a crunchy treat. They can complement the flavor of many dishes. However, sometimes turbidity appears in a closed jar. Why does pickle pickle brine become cloudy? How can you avoid this?
Why does pickle pickle brine become cloudy?
Pickled cucumbers: preparation features
Marinating is a way of preparing food for future use, where the main ingredient is vinegar. Salt, vegetable oil, and in some cases sugar are also added. All these components create an acidic environment in which microorganisms do not multiply.
The sealing of the cans does not allow them to penetrate from the outside. The harmful microflora present on dishes or cucumbers disappears as a result of heat treatment: the jars are sterilized, and the cucumbers are carefully rubbed with a brush, removing dirt, and poured over with boiling water. This allows the canned product to be stored for a long time.
Why do pickled cucumbers grow cloudy in a jar?
Clouding of the brine indicates the presence of microorganisms in it. But where do they come from in a closed bank? The answer is simple: it means that somewhere the cooking technology was violated. You should find out the reason why pickled cucumbers turn cloudy, and then try to correct the situation.
Many factors can lead to the appearance of turbidity. For example,
· It’s all about the ingredients. Brine can often change its color due to the addition of too little vinegar. After all, it is he who blocks the appearance of bacteria. Poor quality vinegar also leads to this problem. And sometimes products may be taken in the wrong proportions. When pickling, you need to follow the recipe exactly, no deviations from it are allowed;
· Improper processing of dishes. It is possible that the banks were not sufficiently warmed up. Sterilizing dishes is an easy process, but it requires special attention. Banks are considered ready to use only when moisture appears on their inner walls;
· Problems with tightness. In no case should air from the outside enter the jar, otherwise it will start the process of cucumber decay. This becomes possible if the can is not tightly closed. There may be chips on its neck that do not allow the lid to fit snugly. Or a faulty seamer is to blame. The covers themselves can be of poor quality.
All of these factors can affect the color of the brine.
When pickling cucumbers, you need to be careful at all stages of processing. Only then will you get a spicy, crispy piece, which can be used as an independent product as a side dish, for salads, stews, pickles.