Why pickles do not crunch, turn sour and mold

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Correctly salted cucumbers crunch as loudly as fresh ones, and if the salting method is not used correctly, they turn sour, mold and spread right in the jar.

What can go wrong when salting cucumbers, experienced cooks told.

Despite the fact that the recipe contains a large amount of salt, you can store such a preparation in a refrigerator or another room where the air temperature is close to 0 degrees Celsius.

If the cucumbers do not crunch

The most innocent thing that could happen was that a variety that was not suitable for pickling was chosen. The same thing happens when very large cucumbers are salted or the can is kept in the heat for too long, and an insufficient amount of salt is added.

If the cucumbers are sour

The vegetable can turn sour in only one case – if the small. This happens, but the preparation can no longer be saved and it will not be possible to use it anywhere.

If the cucumbers are moldy

It is possible that the jars were not washed well or, again, there is not enough salt. You can try to boil the brine, process the cans and add 1 tbsp when ready. l. of vodka per 1 liter of brine.

If there are white flakes at the bottom of the can

This is lactic acid, which can be removed by soaking the cucumbers in cold water before salting. Cucumbers can be eaten, but they must be removed from the brine and eaten as soon as possible.

If the cucumbers have become soft

Cucumbers can spread if poor quality vegetables were left for pickling, a long time ago collected and limp.

Cucumbers should be removed from the brine and allowed to prepare soups or salads.