When preserving cucumbers, the brine became cloudy. How to revive a cloudy preservation

Every housewife at least once in her life tried to do conservation. Isn't it nice to enjoy juicy tomatoes or crispy pickles in winter? It also happens that out of a whole batch, several jars begin to deteriorate. In order not to get upset ahead of time, you need to know why the cucumbers in the jar are cloudy and how to fix it.

Causes

Why, among a dozen jars that were prepared at the same time, according to the same recipe, some of them deteriorated, and some cost themselves and know no grief? You should find out why the water in the jar of cucumbers turned cloudy and how to avoid such troubles in the future.

There can be several reasons for such embarrassment with brine:

1. Insufficiently thoroughly washed cucumbers - a particle of dirt remains on the peel of at least one cucumber, and that's it, that's enough for all the vegetables in this jar to rot.
2. Soap and detergent residue inside is another reason why pickles turn cloudy in jars.
3. Improper sterilization of containers - a poorly washed and sterilized jar is a guarantee of a damaged workpiece.
4. The use of unwashed or poorly washed herbs and spices - dirt and bacteria from them enter the brine and start the process of decay or fermentation.
5. The use of sea or iodized salt - experienced housewives claim that such salt contains elements that cause fermentation inside the jar.
6. Cooking the marinade according to the wrong recipe - without the use of acid or vinegar, the brine will definitely deteriorate, and with it all the contents.
7. The use of non-sterilized lids - it happens that when wrapped up, women completely forget that it is necessary to process not only jars and their contents, but also lids.
8. A poor-quality seaming key or chipped cans - both of them violate the tightness, which ultimately leads to fermentation or rotting inside.
9. The use of cucumbers grown with the use of chemicals also happens that even after preliminary soaking, some of the harmful substances remain in the vegetables, and in the future provoke damage to the preservation.
10. The use of lettuce varieties - if the cucumbers are cloudy, then the reason for this may be only one cucumber of the wrong variety, lost among the rest, since such species are classified as perishable and are not suitable for winter harvesting.

Most of the causes of such a problem lie in the inattention or negligence of the one who was engaged in the harvesting. So that labor does not go down the drain, and conservation goes to a landfill, you should carefully and impeccably follow all the recommendations in the canning process and not be lazy to wash the food again, boil the brine or inspect the jars for flaws.

Why did the water in jars with cucumbers turn cloudy - it’s understandable, but what kind of processes are going on inside at this time and is it possible to eat cloudy cucumbers?

Most experienced women are afraid to use such vegetables and do not even try to save them. However, some argue that, provided that the jar did not explode and the lid did not swell, then the situation can still be corrected.

Important! Fermented cucumbers can become a breeding ground for botulism! Do not reuse cucumbers from exploded cans! At best, the use of such preservation in food will lead to indigestion.

How to fix

Of course, I don’t want to throw away products that took so much effort and time to cook, because conservation is a laborious process. Therefore, below we will consider simple recommendations about solving the problem of cloudy cucumbers.

You should not immediately give up and get upset if the brine is suspicious a few days after the banks have been rolled up. Most likely the culprit is lactic acid, which started the fermentation process. As a rule, this is due to the absence or lack of vinegar.

Correcting the situation is simple, but only if the lid is not swollen! The jar is opened, the brine is boiled in a saucepan, and the cucumbers are left untouched.

It is enough to pour boiling water over them without removing them from the jar. To heighten the effect, you can pour them with boiling water for a few minutes, no more than 5. After that, the water is poured out, the marinade is removed from the heat and immediately poured into a jar of cucumbers, vinegar is added and rolled up, as usual.

It is important to ensure that the lid rolls up tightly and that the container is free of defects. It is necessary to cool the preservation only in an inverted state, wrapped in a warm blanket or blanket.

Important! If the brine has acquired a sweet smell, then it is better not to reuse such a marinade, but to replace it with fresh one.

The second way to resuscitate cans is to put them in the refrigerator and watch what happens next. If the lid is not swollen, and the sediment has sunk to the bottom, and the water has acquired its former transparency within a week, then such cucumbers will not be harmful. The only thing that can upset you a little is that you can’t count on crispy cucumbers, but this does not mean that their taste will deteriorate.

If the water remains cloudy, but the jar does not explode, then you should immediately open it and use vegetables to prepare pickle, azu, or other dishes that require long-term heat treatment.

The third method is suitable as a kind of prophylaxis and is used at the canning stage. So that the brine in the jars does not become cloudy, and the blanks stand for the allotted time, it is recommended to add other vegetables to the cucumbers. In the company of the same tomatoes, they will feel better, and the chances that the marinade will go bad or the jars will explode.

To do this, just add 2-3 tomatoes, horseradish root or one hot pepper to the jar. Thus, you can not only secure the preparations, but also add new notes to the taste of vegetables.

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

Salt water and cucumbers turn white, causing some prepared jars to swell and become unusable. Efforts and work will not be in vain if you regularly monitor that the jars where the cucumbers will be preserved do not swell.

The main causes of cloudy brine

Turbidity of salt water is preceded by several biochemical processes:

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

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

Turbidity of cucumbers does not mean their unsuitability at all.

If, nevertheless, the cucumbers become cloudy and the lid is torn off the jars, then first examine their contents. In general, only soft and very white cucumbers are unsuitable for food, capable of causing food poisoning.

The rest have a chance to save, and do it in several ways:

1. 1. Whole cucumbers with a white coating can be re-rolled, the main thing is that they retain their elastic shape.
   2. If the cucumbers barely fermented and began to turn white, they are taken out and the old brine is poured out, and then, after boiling the jar with steam, a new brine is poured.

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

Your seams will be the better, the more carefully you approach the choice of source materials. This refers to 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, where a 70% solution of vinegar essence or mustard is used. Since jars of 3 liters are mainly used for salting, the proportion of vinegar will be 1 teaspoon. In the case of mustard seasoning, a large tablespoon is enough.

However, in the best way, many harvesters choose more natural natural preservatives. We are talking about tomatoes. In the company of cucumbers, it is customary 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 dressing with horseradish or hot peppers.

The biggest hassle is still the rework. If the cucumbers are sour, you can not do without vinegar. However, injections into the jar should be done after filling it with brine. In this case, you will definitely avoid a second explosion.

It's important to know: when re-preserving, it is necessary to reduce the proportions of vinegar, salt and sugar. Otherwise, cucumbers that have absorbed the initial dose of ingredients will be oversaturated. By the way, do not forget to put a couple of tomatoes - these friends will reliably protect the jar from an explosion.

A few easy-to-follow tips in this article will help bring your workpieces back to life.

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

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

The second half of summer is just the time when every thrifty housewife strives to prepare as many vegetables as possible for a long winter. And an invariable attribute among jars with all kinds of pickles are, of course, canned cucumbers. How nice it is to serve crispy and incredibly tasty pickled cucumbers with potatoes or any side dish in winter!

But often you have to deal with such an annoying problem as turbidity of the brine in jars of cucumbers. What are the best recipes for canning cucumbers, and what to do to keep the marinade clean and transparent, you can find out using a few useful tips and secrets.

spicy cucumbers

• cucumbers from the garden (greenhouses are not suitable);
• bitter black pepper - five pieces;
• spirit pepper - three pieces;
• a small leaf of horseradish or horseradish root - one piece;
• fresh sprigs of parsley;
• coriander peas (you can also take ground coriander) - two pieces;
• mustard peas - ten pieces;
• red onion - one piece;
• carrot - one piece;
• dill umbrellas (can be dried).

For marinade:

• spring water - one liter;
• rock salt - one tablespoon;
• granulated sugar - two tablespoons;
• vinegar - fifty milligrams.

Preservation method:

1. Wash the fruits of cucumbers, changing the water several times, pour ice water so that they are not bitter and crispy in the workpiece, for five to six hours.
2. While the cucumbers are soaking, prepare liter jars. Wash glass containers with warm water, sterilize and allow them to dry completely.
3. Wash the carrots and onions, cut the onions into rings, and the carrots into slices.
4. Put prepared spices in dry sterilized jars, except for dill, onion rings and carrot circles, put cucumbers, leaving about one centimeter to the top of the jar, put dill umbrellas on top.
5. To prepare the marinade, pour water into a saucepan, add sugar and salt, boil. Turn off the heat, pour table vinegar into the marinade and, while the brine is hot, pour over the cucumbers.
6. Transfer cucumbers to a sterilization tray, cover with lids and sterilize in the oven for ten to fifteen minutes after boiling.
7. Roll up the finished cucumbers tightly with lids, turn over and leave to cool completely.

The ingredients in this recipe are based on one liter jar. Depending on the desired amount of canned cucumbers, the products will need to be proportionally increased.

with cherry plum

Fragrant and sour cherry plum goes well with sweet cucumbers, making their taste more expressive and piquant.

Necessary products per liter jar:

• fresh cucumbers (it is better to choose varieties with pimples);
• fruits of yellow cherry plum - ten pieces;
• garlic - three cloves;
• horseradish leaves and root - one each;
• dill seeds - half a teaspoon.

For marinade:

• well water - one liter;
• salt in granules - one teaspoon;
• granulated sugar - one teaspoon;
• table vinegar - fifty milligrams;
• dried laurel leaves.

Preservation method:

1. Wash cucumbers. If they are just plucked from the garden, then they do not need soaking. If they have already stood for some time, then you need to soak them in ice water for at least five to six hours.
2. Wash jars thoroughly, sterilize and dry completely.
3. Wash the cherry plum fruits, do not choose the seeds.
4. To prepare the marinade, boil water with salt, sugar and laurel, remove from the stove and only then pour in the vinegar. Let the marinade cool completely.
5. At the bottom of dry jars, put a leaf and horseradish root, garlic, cherry plum and cucumbers, add dill seeds and pour marinade.
6. Sterilize jars of cucumbers until the cucumbers lighten a little. Whisk immediately and leave to cool completely.

In such a preparation, not only cucumbers are tasty, but also cherry plums, which can also be served as an appetizer.

With redcurrant fruits

Few people know and use the fact that red currant berries or juice from them perfectly replace the use of vinegar when canning cucumbers.

Required products:

• cucumbers of the same variety, the same size;
• peas of red and black pepper;
• ripe fruits of red currant (or fresh juice from it, prepared with your own hands);
• horseradish root and leaves;
• fresh garlic;
• umbrellas and fresh dill greens.

For marinade:

• pure spring water;
• rock salt crystals;
• granulated sugar.

Preservation method:

1. Wash the cucumber fruits several times in cool water, cut off the ends and leave to soak in cold water for a couple of hours.
2. Prepare marinade. To do this, you need to calculate the products so that two tablespoons of rock salt and one tablespoon of granulated sugar fall per liter of brine.
3. Put horseradish leaves and roots, peppercorns, peeled garlic cloves in sterilized glass jars. Then lay out the cucumbers, shifting each layer with red currant berries washed and peeled from twigs and leaves. If you use juice, then you need to add it to the marinade. Berries, in this case, do not shift the cucumbers.
4. Immediately, while still boiling marinade, pour cucumbers, cover with sterilized iron lids and sterilize for five to fifteen minutes, depending on the size of the jar. After that, tightly twist the jars, turn them over and, wrapping them in a blanket, leave to cool.

Redcurrant is an excellent preservative and will give the finished cucumbers a piquant taste and incredible aroma.

In leaves and aromatic herbs without sterilization

When making blanks from cucumbers, you can use various herbs and spices, this will give them a new interesting taste and peculiar aroma.

Products for cooking:

• cucumber fruits;
• fresh leaves of celery, parsley, cherries and grapes;
• fresh or dried sprigs of tarragon, basil, rosemary and coriander;
• garlic;
• white peppercorns.

For marinade:

• clean, non-chlorinated water;
• rock salt;
• sugar;
• table vinegar;
• dry bay leaves.

Preservation method:

1. Soak the carefully sorted and washed cucumbers in ice water for a couple of hours.
2. Sterilize and dry glass jars intended for preservation.
3. At the bottom of the jars put a few pre-washed leaves of cherries, grapes, celery and parsley, a sprig of tarragon, rosemary, basil and coriander, white peppercorns and peeled garlic cloves. Also put the fruits of cucumbers in jars, trying not to fill the jars to the end.
4. The method of preparing the brine is simple. It is necessary to pour water into a saucepan, add sugar and salt (one tablespoon per liter of marinade), dry bay leaves, and bring to a boil over high heat.
5. Let it boil for a few minutes, then remove from the stove and pour over the cucumbers. Cucumbers should stand like this for fifteen minutes.
6. Then drain all the water from the jars back into the pan, boil again, remove from heat, pour in vinegar (fifty grams of vinegar per liter of water), pour cucumbers again. Cover jars with sterilized iron lids and screw tightly.
7. Turned upside down, twisted jars, leave to cool overnight.

The addition of herbs and leaves makes cucumbers sweetish, fragrant, and promotes long-term preservation.

Causes contributing to the turbidity of brine in conservation

1. The first reason that the brine may become cloudy is the insufficient cleanliness of the cans used. Before canning, all jars should be thoroughly washed in a solution of soda or dry mustard, this will kill all germs and bacteria. It is undesirable to use powders and dish detergents for this purpose.
2. Another reason for a cloudy brine can be cucumbers intended for salad, and not for preservation. You should choose special varieties of cucumbers.
3. For canning cucumbers, the quality of the water used is very important. Tap water with the addition of various disinfectants for conservation is unsuitable. It is better to take spring or well water.
4. Damage to the banks, even the slightest microcracks, can promote the development of bacteria, the reproduction of which causes the brine to become cloudy. The same applies to covers with damage or torn rubber bands. All containers for conservation must be intact and without cracks.
5. It is possible to save conservation from cloudy brine only if not much time has passed after such a nuisance. In this case, the entire marinade is drained, boiled for several minutes, a few tablespoons of vinegar are added and the cucumbers are poured again, tightly corked with lids. If the cucumbers are in a cloudy marinade for an indefinite time, the lid is swollen on the jar, you can’t use such canned food, it remains only to throw it away.

Why the brine in pickles becomes cloudy (video)

In order for preservation to always be successful, and canned food to be stored for a long time, only fresh and undamaged products should be used for their preparation. And following all the tips and rules when harvesting vegetables for the winter can guarantee that all jars of vegetables will stand until deep winter.

Good afternoon, dear readers! We got together to eat potatoes with, and in the cellar a not very pleasant picture was drawn - the cucumbers became cloudy in the jar. What to do?

Such a phenomenon delivers a lot of grief and frustration to any hostess who diligently grows fruits and lays them for the future. But you should not despair either, because the situation can still be corrected if some measures are taken in time.

Why is this happening

If the jar of cucumbers has changed color, this is a sure sign that the fermentation process is going on inside, and in the near future the lid will swell, and then it will break.

But in certain cases, the brine is clarified on its own, and a white precipitate falls to the bottom. However, such greens should no longer be eaten, as their taste will be greatly changed. It will be possible to use such cucumbers only for pickle.

If the pickled cucumbers in the jar began to become cloudy, then there is some very good reason for this, and this means: something in the harvesting process was not done as it should:

• Zelentsy was not properly washed, particles of dust and street dirt remained on their surface, which, having got into rolled up jars, began the development of active fermentation or decay processes.
• The jars themselves or the seam lids have not been washed. Also, the causes of turbidity may be the use of detergents and insufficient rinsing.
• Insufficient washing of spices and herbs.
• Insufficient addition of vinegar.
• If you put sea salt or iodine in canned cucumbers when they are harvested, this can also cause clouding of the liquid.
• Poor sterilization of containers and seam lids, as well as processing of already packed cans, can lead to the fact that after a short time the cucumbers become cloudy.

• Violation of tightness and poor-quality seaming. This occurs when using low-quality covers, when the sealing gum breaks during rolling and does not create an airtight connection. But banks can also be to blame if they have an uneven neck or chips in this area.
• In some cases, a jar of pickled cucumbers becomes cloudy because greens that are not intended for harvesting, for example, a salad type, got into it.

Sometimes it also happens that after salting the liquid becomes cloudy for reasons beyond the control of the hostess, for example, if greens were bought from hand or in a store. This suggests that the fruits contain a large amount of chemicals.

Alien cucumbers must be soaked for several hours before harvesting, periodically changing the water, but even such a measure can destroy only a part of the harmful compounds.

What to do with a cloudy jar

It is important to understand that the very clouding of the liquid in the jars is already a bad sign, and most often such cucumbers have to be simply thrown away so as not to get sick with dangerous botulism. But sometimes they can still be saved, for example, if the color of the brine has changed literally a day or two after seaming. This is usually due to a small amount of vinegar or a strong natural fermentation process.

It is important to know how to remake such cucumbers. For this:

• Banks need to be opened without waiting for them to explode on their own.
• Drain the cloudy brine, rinse the cucumbers several times with warm water, then with boiling water, and then soak them in boiling water for at least 5 minutes. To be sure, you can repeat this procedure twice.
• Next, pour boiling fresh marinade into jars and add the required amount of vinegar under the lid.
• Check the quality of seaming, the integrity of the sealing gum.
• Turn the jars over to cool, wrapping the workpieces with a warm blanket.

Pickled cucumbers sometimes show cloudy brine due to normal fermentation. You can put such a jar in the refrigerator or other cold place and just watch it. If within ten days the turbidity settles to the bottom, and the liquid becomes transparent, while the lid remains flat, without swelling, then everything is in order, and such cucumbers can be eaten, but it is better to use them for pickle or saltwort, because their taste will be changed.

If, after seaming, almost immediately, literally in the morning, the brine is very cloudy and the lids are swollen, then it is better to throw away such pickles. It is not worth redoing them, since this behavior of canned food indicates that various bacteria have got inside.

How to avoid such problems

Most often, young housewives are faced with clouding of canned cucumbers for three reasons:

• Insufficient cleanliness of raw materials and containers.
• Bad sterilization.
• Recipe failure.

Just washing the lids and jars with detergent is not enough here. Our grandmothers cleaned canning containers with baking soda, then thoroughly rinsed and carried out long-term steam sterilization.

If you wash the jars with any dishwashing detergent with the addition of cleaning powders, then after that they must be rinsed very thoroughly and rinsed with boiling water so that no particles of this chemistry remain there.

It is important to thoroughly wash the greens themselves, using clean sponges or soft brushes for this, removing not only dirt, but also thorns from the surface. After washing the fruits, you need to cut off the tips on both sides and place them in water for at least 2-3 hours, and only after that you can lay them out in already prepared jars. The same applies to all additives, herbs, leaves and whole spices.

Filled jars also need to be sterilized, but it is not necessary to boil them in a pot of water. The most reliable and simple way is to repeatedly fill the blanks with boiling water, leaving it in jars for about three minutes, and then draining it.

This procedure should be repeated three times, after which you can pour the brine and roll up, not forgetting to add vinegar. No additional sterilization is required in this case.

See you soon, dear readers! Do not forget to recommend the article to your friends and be sure to subscribe to our newsletter.

Sincerely, Andrey

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Very often, during conservation, a problem arises - the brine in cucumbers becomes cloudy. And immediately many questions arise: what caused the process, how to avoid this in the future, and is it possible to use such a product?

Let's answer the last question first. To do this, we need to decide on the recipe, or rather, find out whether vinegar or similar substances were used during preservation. If no acid has been applied, then the brine should become cloudy within a few days. This is due to the formation of the very one that still contributes to the fermentation of cabbage. Thus, without vinegar, pickled cucumbers are obtained in a slightly cloudy brine. After a while, a white precipitate sinks to the bottom, and the liquid becomes more transparent. You can eat these cucumbers, but you need to store them only in the refrigerator.

And a completely different answer to the question of why pickled cucumbers or canned cucumbers using vinegar or another similar preservative become cloudy. Such a product should contain crystal clear brine, and white dregs indicate a violation of technology.

An important point: if you do not know the original recipe or cannot distinguish the formation of lactic acid from the appearance of mold, which at the initial stage looks about the same, then you should not eat cucumbers in a cloudy brine.

So, let's try to determine why cucumbers in jars become cloudy. As mentioned above, the reason for such a process may be a violation of technology. First of all, it concerns cleanliness. When preserving, it is necessary to ensure that all products are thoroughly washed. Not only cucumbers, but also bird cherry leaves, and cherries (they are put for pungency), garlic, horseradish root, etc. Jars and lids should be sterilized, as well as some other items that you will use. Even a not quite clean spoon can be the impetus that will start the fermentation process. Another reason why cucumbers in jars become cloudy may be the use of inappropriate ingredients or a deviation from the recipe. For example, a common mistake is to use iodized salt instead of regular table salt. Or the use of salad varieties of cucumbers, which, in principle, are not intended for long-term storage. Even the brine may become cloudy from a lack of vinegar or inappropriate storage conditions - cucumbers must be kept in a cool place, cellar or refrigerator.

So, we have determined why cucumbers in jars become cloudy. Now let's try to understand how to fix the problem that has already arisen. To begin with, let us explain that this is only permissible if the turbidity was noticed immediately, within a few days. Then you can drain the brine, boil it, add a little vinegar (that is, make it stronger) and refill the jars. Covers must be used new, sterilized. Very often, a similar procedure is done with pickled cucumbers - the first cloudy brine is drained, brought to a boil and refilled.

We hope that after reading this article, you will no longer be tormented by the question of why cucumbers in jars become cloudy, and the brine in all preparations will remain clean and transparent.