Pickled cucumbers in a jar are one of the most popular and favorite dishes. There are many different delicious recipes. But it so happens that the workpiece becomes cloudy and deteriorates. I will talk about the reasons that can affect the process.
Why did the cucumber jars become cloudy?
Over time, I have identified several common mistakes that can lead to cloudy brine:
- Incorrectly prepared containers. The jars were not rinsed well, or there was detergent, bits of food or dust remaining.
- Cucumbers are not rinsed enough.
- Poor quality of lids.
- Use of sea salt or iodized salt. For blanks, I recommend taking only coarse table salt.
- Salting varieties that are not suitable for the marinade.
To make this appetizer tasty, I use strong, dark green cucumbers, medium in size and with a sweetish taste.
The following have proven themselves in the best way:
- Muromets;
- Cellar;
- Courage;
- Baikonur;
- Hermann;
- Lilliputian.
What to do if the brine becomes cloudy
To save your work, I advise you to do this:
- Leave the rolled up cans for a while. If the lids do not swell, then you get fermented cucumbers. I use these vegetables to make pickle.
- Pour out the old liquid. Rinse cucumbers with boiling water and leave for 5 minutes. In the meantime, prepare a new brine, in which add a little more vinegar than the previous time.
- Sterilize cucumbers. While they are going through this process, prepare a new brine. Pour cucumbers over them, pour them back into a saucepan, boil and finally pour the vegetables in a jar, roll up the lid. After such processing, cucumbers will acquire a taste that is slightly different from the classic one.
Is it possible to eat cucumbers with cloudy brine
I recommend doing this only in some cases:
- If the lid is not swollen.
- If the appetizer came up with one of the listed methods.
Otherwise, no matter how bad it is, it is better to get rid of the cucumbers.
Correct salting of cucumbers
So that the work does not go to waste, I recommend approaching pickling cucumbers with all responsibility and adhere to the following rules.
Choose fruits of medium size, strong, without signs of disease or damage.
I am using a tried and tested recipe:
- cucumbers - 1.5 kg;
- garlic - 2 cloves;
- horseradish leaf - 1 pc.;
- ground black pepper - on the tip of a knife;
- currant leaves - 3 pcs.
All components are thoroughly washed under warm running water. I sterilize jars and lids.
I spread to the bottom:
- horseradish;
- currants;
- coarsely chopped garlic.
Then I place the cucumbers very tightly. I fill half the jar with cold water. I prepare the brine, let it cool and fill the other half of the container.
I close it with a tight nylon lid and put it in a cool place.
How to properly sterilize containers
90% of success depends on the cleanliness of the container. Jars and lids can be sterilized in one of the following ways:
- In a pot of water. I fill the enamel pot with 1/3 of water. I let the water boil and place the jars in it. I leave the three-liter ones for 30 minutes, a smaller volume for a shorter time.
- In the oven. I set the temperature to 140 ℃. I pour a small amount of water into the jars and put it inside for 30 minutes. Taking it out of the oven, immediately filling it with the contents and rolling it up.
- Over the teapot. I let the kettle boil and put the jar on the spout. I leave it for 10 minutes.
But most often I sterilize containers in the microwave. I wash the cans with water and soda. I fill 1/3 with water and put it in the microwave for 3 minutes at a power of 700 watts. At the end of the mode, I leave the cans inside for another 3 minutes.
I always fill the lids with water in a saucepan and boil for 5 minutes. I take it out of the liquid just before putting it on the jar.
Thus, cucumbers are always tasty, stored for a long time and never cloudy.
Read also: How to say goodbye to ants in the garden
Friends, do not forget to subscribe to the channel and LIKE if the article is useful!
#salted cucumbers#recipes#correct pickling of cucumbers