When pickling cucumbers in an open container, add these 2 ingredients to prevent mold

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Let's start with the fact that a white coating on cucumbers does not mean the fact of the appearance of mold. It is also characteristic of fermentation. Plaque can appear for other reasons. First of all, it is necessary to distinguish whether the cucumbers are just a white film or really moldy.

How to tell the difference

If the cooking technology is followed, the preservation does not spoil. If there were mistakes in sterilization, the proportions of ingredients, the wrong variety of cucumbers were chosen, then all the work may be in vain.

White coating on cucumbers is not harmful to health. Its presence indicates an active fermentation process. This is how lactic acid bacteria work. If there is softening of cucumbers, swelling of containers (when cucumbers are rolled up for the winter) and excessive fermentation, an unpleasant smell, then there is no doubt about the appearance of mold.

Two important ingredients

When salting cucumbers, be sure to add horseradish. He is the best assistant in the fight against her. In addition, horseradish helps to make cucumbers more crispy and aromatic. This root vegetable and its leaves are equally needed both for the open method of pickling and when rolling up cans.

Another helper is mustard powder. Sprinkle it on top of the brine. It will not allow bacteria to develop, so the cucumbers will remain crispy without the risk of turning sour.

When the mold has already covered the surface of the cucumbers, do not try to save them. They are unsuitable for consumption, as there is a risk of botulism. Follow the canning technology, storage rules and add horseradish and mustard powder to the cucumbers, then your saltiness will not be afraid of any mold.