White plaque is not always an indicator of mold, but may be the result of fermentation. Determining whether it is mold or lactic acid is very simple. If you pickle vegetables without vinegar, and use only salt and water, then a white coating is nothing but acid and washing it off, You can enjoy delicious crispy cucumbers. However, we dwell on the situation when mold occurs on canned cucumbers.
Why is white plaque formed on pickles and is it dangerous?
The cause of the formation of mold can be: lack of tightness, poorly sterilized containers and lids, not observing the proportions in the recipe. And even the “wrong” selected cucumbers.
Important! For canning and pickling, you need to choose small, resilient ones, preferably with black pimples (white pimples or their absence indicate a salad variety).
Of course, moldy, sour cucumbers cannot be eaten! Their taste, smell is unpleasant, they become soft and unfit for consumption. The mold that has appeared and the clouded brine mean that bacteria got into the workpiece and began to multiply. Such cucumbers must be thrown away, do not risk your health.
How to save pickled cucumbers if a white coating appears on them
Pickled cucumbers are not stored in an open can for a long time.
If the brine is cloudy and no more than 2-3 days have passed, then you can still save the situation:
- Drain the muddy brine, and rinse the cucumbers with boiled water.
- The lid and the jar must be sterilized again.
- Make a pickle (the same as you did if the recipe is correct).
- Add spices and seasonings, as used ones have already given away their taste and aroma.
- Pour the vegetables with brine and roll.
How to sterilize jars and lids before twisting
Incorrect sterilization leads to a damaged workpiece.
All components and ingredients must be clean so that microorganisms do not get into the workpiece for the winter:
- Check cans and lids for chips and scratches.
- Carefully prepare all the ingredients.
- Sterilization time depends on the size of the container: 1-2 liter cans are held under the influence of steam for 10-15 minutes A three-liter bottle - 20-25 minutes.
- Let the sterilized jars and lids dry.
Features of storage of pickles
After you have done the twist and checked for leaks - turn over and put on the cover - for a more complete fit. To increase the time of heat treatment, preservation is wrapped and left to cool gradually. After a day or two, the blanks should be put in a cool, dark place. The ideal option is a cellar.
Important! Before sending containers with products to the basement, make sure that the brine is not cloudy, and that the lid is tightly closed and not swollen.
There are several popular effective methods for extending the "life" of conservation, guaranteeing the absence of mold.
They say that mold will not appear if you add:
- Mustard Powder. Put a mustard plaster under the lid (you can put mustard powder in a cloth flap) and close it.
- Black pepper peas. Put the pepper in the bag into the brine.
- An added teaspoon of mustard or pea powder directly into the brine will also extend the shelf life.
- The optimum storage temperature is from –1 ° C to + 1 ° C. The higher the temperature, the faster bacteria develop and cucumbers become unusable.
Video: So that pickles do not mold
Summing up, we can summarize - so that your cucumbers are not covered with mold, you must follow the canning rules and shelf life. White plaque is formed as a result of the vital activity of microorganisms.
If a preservative is not used during salting, lactic acid, very similar to mold (at the initial stage), is released during fermentation. Such a raid is harmless, which can not be said about pickled cucumbers with mold. So that cucumbers do not stagnate in the refrigerator for a long time - roll them in small banks
