A problem that often arises during conservation raises a natural, self-evident question: why do cucumbers turn cloudy?? Or rather, brine-marinade. After all, it’s a pity not only for the time spent and your own labor, but also for the various pickles and pickles, so useful and desirable in the cold season. Having spent so much effort on the preparations, you naturally want to find out where the mistakes were made! In the process of solving the problem posed, other uncertainties appear: what is the root cause, how to avoid this fact when preparing subsequent seams, and in general, is it possible to eat such cloudy snacks? Even if the taste remains unchanged; but an appetizing and attractive appearance is also important.

First of all, it is worth answering the last question: are greens in a cloudy sauce edible? The twist formulation used is critical here. That is, what method was used. For example, if they were prepared with other preservatives of a similar kind, then the liquid in the jars must certainly remain transparent and “clean”. Cloudiness of the solution and the appearance of a cloudy precipitate indicate a violation of culinary technology.

If this is salting and no “foreign” acid is applicable in this case, then the brine should become cloudy after several days from the moment of closing. This transformation is associated with the appearance of lactic acid in the jars, which promotes ripening. Therefore, it is natural to end up with delicious pickled cucumbers in a rather cloudy brine.

Sediment on vegetables can be rinsed off before serving; although over time it will mostly fall to the bottom. Thus, having analyzed the above, if the original recipe is unknown and it is impossible to determine by eye what is in the jars: mold or lactic acid, then it is better to refuse to eat the snack!

Now we need to understand the essence of the problem posed initially! Firstly, the most important reason is violations of the technology being performed. This is, of course, cleanliness! It should be in everything: both in the original products and in the utensils used. Cucumbers and selected spices are subjected to wet processing, glass containers and sealing lids are also washed and additionally sterilized.

Fresh green cucumbers are prepared for the cold, fairly common method of pickling. The fruits are washed with diligence, doused with a strong brew and immediately plunged into ice-cold water (even with pieces of ice). So they are soaked for 3-4 hours, and then tightly placed in a large jar, placing whole garlic, fragrant leaves, dill umbrellas and sweet peas between the vegetables. All this is poured with a salty cool solution prepared in the ratio: per liter of water - 50 g of rock salt. Plus, a couple of tablespoons of vodka are poured into it, and the container is closed with tight nylon lids.

Immediately after cooking, vegetables salted in this way are transferred to a cold room (refrigerator, cellar, etc.). After processing, the greens remain beautiful in color, retaining their natural color, but acquire an original, pleasant taste. To maintain the balance of the recipe and then not be indignant - Why does the brine in pickled cucumbers become cloudy?, you need to take the following ingredients: 2 kilos of cucumbers, 2 dill umbrellas, 5 leaves of cherries and black currants, 1 clove of garlic, 20 g of horseradish (root or leaves), 8 grains of black pepper, 1.5 liters of water, 50 g of vodka, 75 sh of coarse table salt.

Oak leaves have a very good effect on crispness. They also retain the density of vegetables, and in general act as a wonderful preservative. Therefore, as an option, replace them with cherry and blackcurrant ones. Or, young light grape leaves would be a good option for culinary creativity.

Recipe 3

Use large cucumbers for salads, medium ones for pickles, but small ones and gherkins are perfect for marinades. So, freshly picked greens are washed; If the harvest was harvested yesterday, then it must be soaked in cold water for at least 2 hours. Based on the number of vegetables, select as many as will fit in a three-liter jar. While they are soaking, other necessary ingredients are prepared: a small onion and a carrot, 4 garlic cloves, 9 tsp. granulated sugar, 5 tsp. rock salt with a small hill, a couple of sprigs or umbrellas of dill, 10 black peppercorns, 5 cloves, 80 ml of octa.

So that problems do not arise later and the thought does not torment “ Why does the brine in pickled cucumbers become cloudy?", all jars are thoroughly washed, and then turned over and the water is given the opportunity to drain. You don’t have to bother with drying; products will still fall down wet processed products. Dill umbrellas, sliced ​​carrots, onion half rings and peeled garlic are dropped into the container. After soaking, the cucumbers are rinsed again, the ends are cut off, and the fruits are placed tightly in containers.

The water is boiling. The greens are poured with it up to the edge of the neck of the jar, covered with lids that have been boiled in advance, and kept for 15-18 minutes. Next, the lids are removed, the water is drained and sugar and salt are poured into it. The liquid is brought to a boil. All this time, the containers must be covered with lids. Spices are added to the vegetables and ocet is added directly to the seaming dish. Finally, the boiling marinade is poured in, and the preservation is hermetically sealed. In contrast, the seaming in an inverted position should stand until it cools.

Turbidity is provoked by sour-lactic fermentation or a lack of citric acid or octa, non-compliance with the rules of so-called hygiene and violation of technology. Therefore, in order to avoid damage to the products, it is necessary to strictly follow the time-tested recipe confirmed by many years of experience! The described, completely uncomplicated measures will help protect homemade cucumber preparations from clouding, and eaters will be able to enjoy an excellent snack in the purest brine, like a tear, for several years.

Canning vegetables for the winter is a common practice for gardeners. This is especially true for pickling cucumbers, where in addition to the product itself, the brine is valued, which effectively quenches thirst and is also in demand among home confectioners.

Salt water and cucumbers turn white, as a result of which some prepared jars swell and may become unusable. Efforts and labor will not be in vain if you regularly ensure that the jars in which the cucumbers will be preserved do not swell.

The main causes of brine cloudiness

The turbidity of salt water is preceded by several biochemical processes:

• violation of the sealing of the jar is accompanied by the ingress of oxygen and the appearance of oxide on the iron lids and (or) the formation of harmful microorganisms;
• the technology for processing raw materials and containers (washing and steaming) is not sufficiently maintained, as a result of which dirt gets into the jars;
• mass salting was carried out using iodized salt, instead of the table salt prescribed for this purpose;
• an unsuitable variety was used for pickling, for example, dessert or large salad;
• fermentation of the brine indicates a lack of acetic or citric acid according to the recipe.

This is important to know: Storing blanks at temperatures above 5 0 heat will inevitably lead to swelling of the jar lid, and at higher temperatures they simply fly off, like champagne corks. The norm for storing canned pickled vegetables, cucumbers in particular, can be considered a cellar room or a chamber in a refrigeration unit with zero temperature.

Cloudiness of cucumbers does not mean they are unsuitable

If the cucumbers become cloudy and the lids of the jars come off, then first examine their contents. In general, only soft and completely white cucumbers are unsuitable for food and can cause food poisoning.

The rest have a chance to be saved, and they do it in several ways:

1. 1. Whole cucumbers with a white coating can be re-rolled again, the main thing is that they retain their elastic shape.
   2. If the cucumbers have barely fermented and started to turn white, take them out and pour out the old brine, and then, after boiling the jar with steam, pour in a new brine.

1. The jars are opened, more or less hard cucumbers are scrolled in a meat grinder, thereby obtaining a mini blank for jars of smaller capacity. Similar preservation is used for the current preparation of pickles.

Your seams will be of better quality the more carefully you approach the selection of source materials. Here we mean the cucumbers themselves, the main properties of which should be hardness, small size, the desired variety and oblong shape.

Grandma’s recipe has long been known, using a 70% solution of vinegar essence or mustard. Since 3-liter jars are mainly used for pickling, the proportion of vinegar will be 1 teaspoon. In the case of mustard seasoning, a large tablespoon is enough.

However, as a best practice, many harvesters choose more natural preservatives. We are talking about tomatoes. When accompanied by cucumbers, it is common to see them together as a snack on the table, so why not do it in advance. But the most effective method of preservation is seasoning with horseradish or hot pepper.

It is the repeated preparations that cause the most trouble. If the cucumbers have turned sour, you cannot do without vinegar. However, injections should be made into the jar after filling it with brine. In this case, you will definitely avoid a second explosion.

This is important to know: When re-canning, it is necessary to reduce the proportions of vinegar, salt and sugar. Otherwise, the cucumbers, which have absorbed the initial dose of ingredients, will be oversaturated. By the way, don’t forget to put a couple of tomatoes - these friends will reliably protect the jar from explosion.

The few easy-to-follow tips in this article will help you revive your workpieces.

From this video you will learn why jars of cucumbers explode:

From this video you will learn what to do if a jar of cucumbers becomes cloudy:

Well, the summer season is finally over, and the pleasant result of summer labors are the shelves in the basement or cellar, densely lined with jars of homemade preserves. Unfortunately, after some time, you suddenly notice that the brine in the pickled cucumbers in some containers has become cloudy. And even the lid of one jar was torn off due to fermentation. But so much work, time and effort was invested in the cooking process! What could be the reason? Surely in this article you will find answers to your questions.

The first reason why the brine in cucumbers becomes cloudy: insufficient sterility of the jars and lack of cleanliness of the products

First, it’s worth thinking about how correct the technology for pre-processing cans is. Many housewives limit themselves to only washing glass containers with hot water using baking soda. However, it would be safer to additionally sterilize empty cans. The easiest option is to place them on a special stand over boiling water in a saucepan. Five minutes of warming up will be enough. You can also sterilize jars in the oven or microwave. Also take care to thoroughly wash all the ingredients used, from cucumbers to spices (horseradish leaves, dill umbrellas, etc.).

Reason two: the brine in the jars became cloudy due to poor sterilization or sealing

Hot processing of preserves can take place in two ways. In the first option, jars filled with food are sterilized by placing them in boiling water for a while. If there is insufficient time, microbes may remain inside the containers, which will subsequently cause the brine to become cloudy. The second method, often used in practice, is to repeatedly pour boiling solution over the products in a jar. It is recommended to carry out hot processing three times, maintaining the required time interval between each stage. Therefore, insufficiently heated cucumbers usually become cloudy and ferment in jars. Also, the reason why the brine becomes cloudy may be due to poorly closed lids with a leaky seal. Perhaps the problem lies in a breakdown of the sealing machine or a damaged jar neck.

The third reason why the brine in cucumbers becomes cloudy: the wrong ingredients for the marinade were taken

Do you always follow the recipe exactly or do you take components for preservation “by eye”? It is especially important to maintain the correct proportions of vinegar or acid. After all, it is these ingredients that ensure the safety of products for a long time. Also consider the quality of the salt. Iodized water usually always gives a whitish precipitate.

The fourth reason why the brine in cucumbers becomes cloudy: the choice of vegetable variety

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

Reason five why the brine in cucumbers becomes cloudy: improper storage conditions

Winter preparations should not be left for more than two to three days at room temperature. The most favorable temperature conditions for storage rooms are from 2 to 7 degrees Celsius. Therefore, immediately after cooling, the jars are placed in the basement or cellar.

If all conditions are met, you will not have any unpleasant surprises after inspecting the supplies stored for the winter.

Many housewives, before and now, are engaged in home canning. And, although there is now no shortage of such goods in stores, there is nothing better than vegetables rolled at home. In production, a large amount of vinegar is necessarily added to the brine, and it is impossible to drink it. Moreover, they sell not canned, but pickled vegetables. And what could be better than a mug with it in the morning, after the holiday. Therefore, every woman has her own unique pickling recipe, which, as a rule, is passed down from generation to generation.

But when canning cucumbers, the problem of brine cloudiness arises. This can happen with a few cans or with a whole batch of freshly sealed canned goods. What should I do to avoid this?

Reasons for solution turbidity

Unsterile jars or poorly washed vegetables
The lid is not hermetically sealed
Violation of the conservation procedure

Lactic acid or botulism?

If the brine is cloudy, but the lids are not swollen, the formation of lactic acid (milk fungus) has begun in the canned food. It's not scary. It only means that the fermentation process has begun.

This type of acid is the only natural preservative. As it accumulates, it stops the development of other bacteria. And for the solution to become transparent again, it is enough to put the jars in a cold place: a cellar or refrigerator. The turbidity will settle to the bottom in a white coating. The cucumbers, of course, will not be crispy and will lose their attractive appearance. But for a salad or pickle, they are quite suitable.

If the lids are swollen and the brine becomes cloudy, then there is nothing to do - you need to throw out the canned food. Because it is life-threatening. Bloating is a 100% sign of botulism. The causative agent of this disease is microbes - anaerobes. They develop only in the absence of oxygen (canned food) and affect the central nervous system, which can be fatal.

In the natural environment, spores of these bacteria live in the soil, with which they end up on vegetables. Microbes die only at temperatures above 120 degrees, and at 100 degrees they are viable for several hours. Large amounts of salt and vinegar are absolutely safe for them. You can fight them only by boiling the product.

How to sterilize jars?

Lack of sterility is one of the most common causes of brine cloudiness, especially among beginners. It is not enough to hold it under hot water and wash it with soda. Sterilization is necessary to remove all microorganisms. This procedure can be done in several ways.

For a couple

This option was also used by our grandmothers. Water is poured into the pan, brought to a boil, a grid with jars is placed on top of it, bottom up. The procedure lasts depending on the volume of the container: from 10 to 30 minutes.

Boiling

A more reliable method of sterilization than the previous one. The procedure is the same, only the jars are placed not on a wire rack, but in boiling water. You need to lower them into the liquid gradually so that the glass warms up evenly and does not burst due to a sudden temperature change. The boiling time is the same.

In the microwave

If the jars are large enough to fit into a microwave oven, then you need to pour some water into them and “cook” for 5 minutes at a power of about 1000 watts, until the liquid boils.

In the oven

A fairly simple method, since there is no limit on the size of the container. To sterilize jars, the oven is heated to 150 degrees. The process takes from 15 to 25 minutes.

By carrying out one of the above procedures, you can be sure that the canned brine will not become cloudy.

When sealing cans, it is better to use an autoclave. It provides reliable tightness. You should not buy jars with screw caps. After all, air can get into the slots, which will lead to cloudiness of the solution. Or cans that contain air may “explode.”

Getting rid of cloudy sediment

1. You cannot reduce or increase the proportions of the components of the salting solution. If you add more dill, the brine will become cloudy. Reducing the amount of salt or vinegar will have the same effect. Or the absence of the latter. In addition to its unappetizing appearance, it can be hazardous to health.
2. Jars that are packed too tightly or a lot of different herbs (currants, dill, etc.) can cause a cloudy brine to appear. Experienced housewives, in addition to cucumbers, add tomatoes or peppers to the jars - in this case the liquid will remain transparent
3. A proven way to get rid of cloudy brine is boiling. To do this, you need to open the jars with cloudy brine, wash them, sterilize them, remake the solution and preserve the vegetables again. Boiled liquid needs to be poured twice
4. In addition to cucumbers, a cloudy solution can occur when fermenting vegetables: cabbage, carrots and the same cucumbers. In this case it is the norm. After all, lactic acid works. When pickling mushrooms, you can also encounter this problem. Method of struggle: pour out the mushroom solution, boil it, adding peppercorns, bay leaves and salt. Let it simmer, cool and pour over the mushrooms again.

To sum it up, we can say this: do not ignore the rules. By saving time now, you will spend much more of it later. This is the best case scenario. And at worst, you risk your health and that of your loved ones.

Therefore, when starting to make canned food, thoroughly wash and sterilize the jars, rinse the vegetables only under running water, and add the required brine components in the specified proportions. To seal, use an autoclave. And you won’t face the problem of cloudy brine.

Causes of turbidity in canned cucumber jars. Tips for avoiding such an incident.

Summer time is hot not only in terms of temperature, but also in the number of preparations for the winter for each housewife.

A summer cottage or vegetable garden in the middle of the hot season produces a stable harvest, which we want to preserve longer. Therefore, there is no way to do without jars, pasteurization, and pickling of vegetables.

Perhaps one of my favorite winter dishes is cucumbers from a jar. But there are unpleasant moments when the brine becomes cloudy and the jars even explode.

Let's talk in more detail about the causes of such problems and the secrets of preventing them.

Why do cucumbers in jars turn cloudy after seaming and explode: reasons

There are a number of reasons for the cloudiness of the brine in jars of cucumbers that you have safely prepared for the winter:

• depending on conservation technology
• independent of her

Let us designate the reasons from the new category:

• Preparing cucumbers and herbs.
  The more thoroughly and attentively you wash and clean the ingredients for home canning, the more likely it is that the brine will not become cloudy.
  Please note that you should rub the cucumbers more diligently, for example, with a brush. Then no dirt will start the process of rotting under the lid.
• Vinegar or citric acid.
  They ensure the preservation of an acidic environment, which is hostile to the proliferation of putrefactive bacteria. But due to violations in proportions, the relationship with salt and sugar, and the use of an expired product, there is the formation of turbidity in canned jars of cucumbers.
• Salt.
  Use only the canteen for winter preparations. Iodized and marine contain impurities that can disrupt the transparency of the cucumber brine.
• Preparing the marinade.
  Experienced housewives recommend boiling it twice and adding vinegar immediately before screwing the jars.
• Selecting, washing and processing jars.
  Select your canning jars carefully. The best candidates are those with no chips or cracks on the neck. Wash with products that can be easily rinsed with cold water. The ideal option is baking soda. Hot steam sterilization is also required.
  And if you also boil jars of herbs and cucumbers in hot water, then you will definitely increase their chances of surviving until winter without becoming cloudy.
• Lids.
  Check them after unpacking to see if the rubber is soft. If it is hard, replace it with others. Before rolling, treat them by dipping them in boiling water for 3 minutes. The advice also applies to screw caps.
• Seaming device.
  It happens that due to time, it wears out and its parts stop working correctly. Then the problems of lack of tightness and poor fit of the lid to the neck of the jar are inevitable.
• Process before capping.
  If you practice pouring boiling brine over cucumbers and herbs placed in jars 2-3 times, you significantly increase the chances of preservation reaching the desired date without clouding the liquid.

The second category of reasons is poor quality products. That is, there is an excessive content of nitrates in cucumbers, which remain even after soaking in cold water. Or if you decide to roll up early varieties of cucumbers for the winter. They are also not suitable for this kind of work.

As a result, your cloudy jars of cucumbers may begin to explode. The reason is an increase in the concentration of lactic acid and waste products of putrefactive bacteria, an increase in the number of the latter. In other words, carbon dioxide finds its way out only through the lid. Although there are times when the bottom of the jar breaks.

If the cucumbers have become cloudy or fermented: can they be remade?

The answer is unequivocal - yes. However, the procedure differs depending on what is cloudy:

• brine

Firstly, experienced housewives note that fresh preserved cucumbers may lose transparency in the first day after sealing with lids. After 3-4 days it will disappear and settle to the bottom.

In other cases, when turbidity forms, if the lid is not swollen, proceed as follows:

• open the jars
• drain the brine and remove the contents
• if you decide not to take it out, then rinse it with boiling water a couple of times
• if removed, treat the jars and cucumbers with herbs with hot water separately from each other
• put the ingredients back and fill with salted boiling water
• after 10-15 minutes, pour it into a cooking container, add sugar, vinegar or citric acid according to the recipe
• boil and pour again into jars with cucumbers
• roll up with new sterile caps

When the color of cucumbers in jars has become cloudy, do not wait for it to disappear. Proceed as follows:

• open the jars and pour the brine into the pan
• pour boiling water over the cucumbers and herbs, filling the jars up to the neck
• drain the hot water
• bring the brine in the pan to a boil and increase the concentration of vinegar
• pour back into jars and roll up

If turbidity forms in a jar of cucumbers 2-3 days after preservation, put it in the refrigerator for a week. Watch the brine.
If it has lightened and a sediment has appeared, while the lid remains flat, without swelling, then feel free to leave the jar for storage.

An option for the lazy is to leave cloudy cucumbers without reworking. If they do not explode, feel free to add them to the pan with the future pickle.

Is it possible to eat pickled and canned cucumbers in cloudy brine?

The answer depends on:

• degree of brine turbidity
• number of days of its appearance after preservation
• no bulging lids on jars

When turbidity appears a couple of days after sealing the cucumbers, you can either open them and eat them, or put them in the refrigerator to continue observing the color of the liquid. By the way, these cucumbers will taste like lightly salted ones.

If you take a jar of cucumbers in cloudy brine from the basement and the lid remains free of bulges and hermetically sealed, eat them after additional heat treatment. For example, in pickle.

If the lid swells, and even more so if it explodes, the cucumbers from the jar should only be thrown away. Otherwise, you risk the health of people who eat them.

One of the unpleasant diseases that is caused by eating low-quality foods is botulism.

Secrets of proper salting and pickling of cucumbers

delicious and crispy pickled cucumbers on the table in a bowl surrounded by heads of garlic and herbs

• Take cucumbers grown on your own plot, except for early salad varieties.
• Sort them carefully and discard any signs of spoilage - softness and rot.
• Soak the cucumbers in cold water for a day so that it fills all the internal voids of the food. Then the air with them will not be under the lid.
• Use good water. The best option is spring water, well water, or, in extreme cases, bottled water.
• Do not neglect all the manipulations of sterilizing jars, lids, cucumbers and herbs before filling and sealing.
• Place a small tomato or a green apple that fell from a tree into the jar.
• Carefully follow the technology for preparing containers, products and the marinating process. Pay attention to eliminating the causes of poor results listed in the first section of the article.
• Add a couple of cloves of garlic. It will neutralize the process of gas formation and add piquancy to cucumbers from a jar.
• Add a pinch of mustard seeds to the brine before pouring it into jars, and add a couple of pieces of horseradish root under the lid to avoid mold.
• Experiment with alcohol or vodka added in the amount of 1 tablespoon to the jar before sealing.
• Turn over the rolled up jars of cucumbers, wrap them in a fur coat and leave until completely cooled or at least a day. This way you will carry out additional sterilization of the lids and check the tightness of their fit to the necks.
• Consult your mother or grandmother. They definitely have their own time-tested secrets of delicious crispy pickled cucumbers prepared for the winter. And at the same time, they will tell you how to avoid cloudiness of the brine and preserve the preservation without swelling and explosions.

So, we have looked at the reasons for the appearance of turbidity in the brine in jars of cucumbers after they have been preserved. We took into account the advice of experienced housewives to neutralize the formation of these causes. We found out how safe it is to eat cucumbers from a jar with opaque brine.

Summer is in full swing. Every day you harvest from your plot. Therefore, you have enough practice to check tips on preserving cucumbers for the winter.

Delicious preparations to you!

Video: what to do if the cucumbers in the jar become cloudy after preservation?