Everyone who loves pickles, probably more than once faced with such a problem as white raid on the fruits in a closed jar. About whether it is possible to eat such rolls and how to solve the problem, later in the article.

Why did a white coating appear on the cucumber bank

White plaque on pickles and the bottom of the can is formed due to the growth of lactic acid bacteria during fermentation. If the conservation process was followed correctly, then this is normal. Such cucumbers can be consumed without risk to health. The only thing that they need to be washed before use.

However, do not confuse pickled, lightly salted cucumbers with pickles. If the product is prepared by pickling, then the formation of a white coating indicates that such a product is unsuitable for food. It must be disposed of.

Did you know? Preservation as a way of prolonging the safety of products in a fit for eating, invented by a culinary specialist from France, Nicolas Upper in 1809. His invention replaced the usual long-term storage of products in those years - salting and drying.

Salted cucumbers are also subject to disposal, which are coated with plaque if they become soft and there is an unpleasant odor from them. Yeast or other harmful bacteria have penetrated into such a product, it should not be eaten, as this can provoke poisoning or cause other harm to health.

What to do and how to save cucumbers?

To save seals, it is necessary to determine which bacteria settled in the brine. — harmful or beneficial.

If the cucumbers have not changed color, density and smell, then they need to be removed from the brine, washed, transferred to a clean jar, pour fresh brine and refrigerate.

When storing greens in a large barrel, only the top layer of green fruits should be washed.

If plaque has just begun to form, then after opening it, you can add seeds or mustard powder, horseradish root to the brine. This will prevent the growth of bacteria and also make the fruits more crispy.

How to prevent the appearance of white plaque on cucumbers in the bank?

As already mentioned, the appearance of pickles in pickles may be the norm. In order to prevent a dangerous white coating of the fruit, it is necessary to follow the rules of conservation and storage.

Important! Before sterilization, wash glass containers with baking soda or laundry soap.

Particular attention should be paid to the sterilization of cans and lids, as well as the selection of quality fruits.Sterilization is carried out using:

• boiling;
• steam treatment;
• treatment with a solution of potassium permanganate.

Banks and lids are sterilized on a stove, in the oven, in the microwave.

Steam sterilization is as follows:

1. Boil water in a pan.
2. Set a colander on the pan.
3. In a colander with the neck down, set the containers.
4. Put the lids in boiling water.

When sterilized by boiling, place the jars in a pan so that the water covers them completely. The fire must be turned on when the containers are put into the pot and filled with water. After boiling, they should be in water for at least 5 minutes.

For disinfection in the oven, containers are placed on a baking sheet bottom-down. The oven is turned on 120 °. The process should last at least 12 minutes.The most convenient and fast is microwave sterilization:

1. Some water is poured into the tank — at the level of 1.5-2 cm.
2. The microwave is set at 800 kW.
3. Banks are ready to use after 3 minutes.

Important! After sterilization is complete, the cans and lids should be dried to the end. Do not place fruits in wet containers.

White plaque can also be prevented by carefully sealing the containers with lids so that air does not penetrate inside and pouring the brine to the very top.

Useful Tips

Your seams will certainly be tasty and healthy if you use the following recommendations for their preparation and storage:

1. For salting, you should choose fruits with black pimples.
2. Those cucumbers that were removed from the garden in the morning are better suited.
3. Before salting, greens should be sorted out, discarding damaged, with traces of rot, with spots on the skin. If they get into the jar, the whole roll will be ruined.
4. For preservation, sort the fruits by size. It is best to opt for small ones with a thin skin.
5. Before preservation, the fruits must be thoroughly washed and dried.
6. If after the greens were collected from the beds a day has passed, then they need to be soaked in water for 3-4 hours to return the desired percentage of moisture content in them.
7. In pickles, add no more than 6% of the spices of the total mass.
8. Storage of pickles must be carried out in a place with a cool temperature, in the absence of humidity and sunlight — in the basement, cellar, pantry.
9. Cold pickled cucumbers should only be stored in the refrigerator.
10. The salting process lasts for about a month. It is not worth using a rolled-up product before.

Did you know? Some people use cucumber as a dessert. Along with fruits, berries and sweets, it is served at a sweet table.

Pickled and lightly salted product with a coating should be disposed of. To avoid the occurrence of a problem, you can clearly adhere to the rules of conservation, carefully sterilizing containers and lids, selecting high-quality fruits and well-sealing jars.