Why the marinade becomes cloudy: three mistakes

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There are two types of canning for the winter – salted and pickled vegetables . After some time, the marinade in them may become cloudy. And here the question arises, for what reason this happens. Ideally, it should remain transparent. So, there is a fact of technology violation or we have the result of recipe inaccuracies in the proportions of the ingredients.

Mistake No. 1

Preparing the marinade in hot water. It should be brought to a boil. If you work with tomatoes, they should not just be scalded with boiling water, but also heated for 8-10 minutes. You need to boil the marinade for 4 minutes, and then add vinegar to it. It is this procedure that prevents fermentation.

Mistake No. 2

Before placing fresh greens, aromatic leaves for pickles (currants, cherries, dill, parsley), scald them well boiling water This will help to get rid of pathogenic microflora, which will begin to multiply under favorable conditions.

Mistake #3

You need to use the right salt to prepare the marinade. There are two options – stone or sea. Other varieties are not suitable for canning. It is best if the selected salt is coarsely ground for slow fermentation of vegetables.

If it has already happened that the marinade has acquired a cloudy color, you can try to save the situation. Drain it from the cans, wash the dishes well with soda and sterilize. Treat the vegetables with water and rearrange, pouring everything with fresh marinade. If you saw that the vegetables are spoiled, there is a hint of mold, there is no need to carry out rescue work. Canning will have to be disposed of.