The main mistake that canned cucumbers whiten and explode after closing is insufficient sterility. How to fix it, read below.

Why cucumbers grow cloudy in the bank: the main reasons

There are several reasons why pickled cucumbers are cloudy and the lid on the jar is swollen:

• the use of poorly washed raw materials - cucumbers, herbs, spices;
• the use of cucumbers without pre-soaking;
• the use of raw materials grown using a large number of chemicals;
• preservation of overripe cucumbers;
• low-quality salt and lids;
• replacement of conventional iodized salt;
• lack of proper processing of kitchen utensils intended for canning;
• lack of preservative (vinegar, citric acid, aspirin) or too little of it;
• depressurization of covers;
• violation of cooling technology;
• improper storage.

Another reason explaining why the cans with cucumbers explode, as the omen says, is canning on critical days. It is impossible to say whether it is true or not, and what provoked such a statement. However, the majority of the fair sex today refuse to prepare blanks for the winter on these days.

What to do if the pickle in the cucumbers is cloudy?

Is it possible to save the pickles, if they are muddy, depends on how much the product has been in spoiled brine. In addition, if after spinning, the cucumbers in the jar take off, the water becomes cloudy, and the lid swells, then it will not be possible to correct the situation. The only way out is to discard spoiled products. If the lid integrity is preserved, and the pickles are only slightly darkened, you can try redoing the fill and rolling up the products again.

Important! If, after cooling, the brine becomes cloudy and brightens after 24 hours, this is a natural process and nothing needs to be done.

The sequence of actions is as follows:

1. Drain the brine.
2. Smell the product and taste it.
3. Sterilize another jar of the same volume.
4. Cucumbers move in a sterilized bowl and pour boiling water 2-3 times.
5. Make a new saline solution (for 1 liter of water: spices, 60 g of salt, 100 g of sugar, 2 tbsp. 9% vinegar).
6. Put 2 cloves of garlic, sliced ​​in circles, into the new container, then cucumbers and greens.
7. Fill the jar with a new solution at the very neck, so that there is no room for air and roll up.

Video: what you need to do when cucumbers in the bank become cloudy

Another way will be relevant if the lid is swollen quite a bit, and a white, almost transparent precipitate appears below the can:

1. Place the jar in the refrigerator on the lower shelf for 6-7 days - when the temperature drops, the fermentation process stops and the lid is pulled back.
2. After this, the products should be used as quickly as possible.

Another method involves partial depressurization. It is quite difficult to implement, so it is used much less often. Using a can opener, slightly raise the edge of the lid to release the accumulated carbon dioxide. The main thing is that after this manipulation, the gum adheres tightly to the neck again.

Did you know? The birthplace of cucumber culture is India. It is in this country that wild cucumber thickets are still found, not only in the rainforests, but also as a wild fence surrounding the fences located next to residential buildings.

Is it possible to eat clouded cucumbers in the bank?

If cucumbers soured, mold appeared on them, then you should not use such products. Also, pickles that blew up are not to be consumed. If, when canned with citric acid or vinegar, the greens in the jar became darker, and after a few days turned white, then the products are quite suitable for food.It is better not to take risks, but to open cans and eat salted products. If cucumbers do not emit an unpleasant odor and are not bitter, they can be used to prepare pickle, hodgepodge, sauces for meat dishes.

Important! Before preservation, greens should not only be thoroughly washed, but also soaked for 30 minutes in cold water.

How to prevent clouding of brine

There are several ways to prevent clouding of cucumber pickle:

• soaking greens for several hours before use;
• thorough cleaning of all used raw materials from contamination, up to washing whole spices with boiling water;
• washing cans with soda, and then sterilization;
• mandatory use as a preservative in the form of vinegar or citric acid, it is better to refuse aspirin or use it extremely rarely.

Useful recommendations for pickling cucumbers

A few practical tips will help you make your workpieces more tasty and keep them longer:

1. So that the greens crunched, and the brine remained transparent, after filling the jar with raw materials, put a clove of garlic and a leaf of horseradish on the very top. These products have antiseptic properties and therefore inhibit fermentation.
2. Use covers made of stainless steel.
3. To preserve and improve taste, always put a few circles of horseradish root or hot pepper on the bottom of the can.
4. Add sour fruits to the jars - they will increase the effect of the preservative. A green cherry plum, a slice of a sour apple or red currant will do.

There are several tricks to fix the situation with clouding of pickle in pickled cucumbers. However, it is better to carefully observe the process technology and stop such unpleasant surprises in the bud.