Why does a white coating appear on pickled cucumbers and is it possible to eat them?

The appearance of a white coating on pickled cucumbers does not always indicate they are moldy. This color is caused by the processes of fermentation and growth of lactic acid bacteria. The presence of putrefactive microorganisms is indicated by the unpleasant odor and softness of vegetables.

The article will tell you why a white coating appears on pickled cucumbers and whether they can be eaten.

White plaque on cucumbers - what is it?

This coating has different origins depending on the preparation technology and the composition of the workpiece.

How is it formed

When properly prepared, the coating on cucumbers is safe for health and appears as a result of the activity of lactic acid bacteria.. It is formed if vinegar was not added to the preparation, the vegetables were completely covered with brine and were not in contact with air.

A white coating caused by yeast or other harmful bacteria is dangerous. This mold can cause poisoning. If the fruits are infected with the Clostridium botulinum bacterium, their consumption will lead to a serious illness - botulism.

Moldy salted vegetables are identified not only by a white coating, but also by other signs:

• unpleasant odor;
• softness of the fruit.

Raid on pickled And lightly salted cucumbers occurs due to mold damage. Lactic acid is formed only in salted vegetables.

Moldy workpieces are disposed of. It is useless to try to wash off the fungus: the vegetables are affected not only from the outside, but also from the inside.

Important! Before salting, vegetables are carefully sorted and washed with running water. One spoiled fruit threatens to spoil the entire contents of the jar.

Causes

White coating on pickled cucumbers occurs for the following reasons:

• natural fermentation process;
• damage by putrefactive bacteria, yeast due to improper preparation of the product or storage.

In the bank

Irregularities in preparation lead to molding of cucumbers in a jar:

• improper sterilization of glass containers and lids;
• lack of brine, in which it does not completely cover the cucumbers;
• poorly washed vegetables;
• unsuitable ingredients or incorrect recipe;
• air entering the can;
• use of varieties grown only for fresh consumption.

Another reason is non-compliance with the storage conditions of the workpieces.

In a barrel

On barrel pickles plaque is formed due to:

• non-compliance with the recipe;
• insufficient amount of brine;
• storage without oppression or in unsuitable conditions;
• sharp temperature fluctuations.

Is it possible to eat these cucumbers?

The safety of vegetables with a white coating depends on the nature of its origin.

Is raid dangerous?

The formation of a layer of lactic acid when salting rules are followed is a natural phenomenon caused by fermentation. The fermented product is good for health: natural probiotics inhibit the development of intestinal pathogenic microflora.

Such bacteria have a number of valuable properties:

• establish normal bowel function;
• stimulate the secretion of gastric juice;
• prevent constipation and diarrhea;
• help strengthen the immune system;
• increase the resistance of the intestinal mucosa to various irritants;
• reduce the risk of developing an allergic reaction.

White coating on vegetables caused by improper preparation or storage of the product is hazardous to health.

Important! A swollen jar lid is another sign of a damaged product.

When eating cucumbers with a layer of mold, pathogenic microorganisms enter the body, which causes poisoning or botulism.

When can cucumbers be saved?

To get rid of the layer of lactic acid, the vegetables are washed under running water, placed in a clean glass container and filled with newly prepared brine. This will extend the shelf life of the product.

Reference! If cucumbers are stored in a barrel, it is enough to remove the top row.

In an already opened jar, the fruits are poured with fresh brine with the addition of mustard powder or grains mustard. This will not only protect against mold formation, but will also make the cucumbers more crispy. Instead of mustard, horseradish root is suitable, which is placed in a jar. The contents of the container are covered with horseradish leaves.

When should a product be thrown away?

Pickles affected by mold, with cloudy and unpleasant-smelling brine and soft fruits that fall apart in the hands, are disposed of.

When purchasing a product in a store, pay attention to the production date and shelf life. An expired product is unfit for consumption.

How to pickle correctly

To prevent cucumbers from becoming covered with a white coating, special attention is paid to sterilizing the jar with a lid and selecting unspoiled fruits.

Sterilization of jars and lids

To prevent canned food from spoiling during storage and vegetables becoming covered with a white coating, it is important to properly sterilize the containers.

They do this with:

• pair;
• boiling;
• electric furnaces;
• microwaves;
• potassium permanganate.

The jars and lids are first checked for integrity.Containers must be free of chips and lids must not be deformed.

Important! The containers are thoroughly washed with baking soda or laundry soap.

For steam sterilization, take a pan of boiling water and a special grid for jars, which is installed above the pan. The container is placed in the device with the neck down and held until large drops of moisture appear. Seaming lids are placed in boiling water. Place vegetables in the jar only after it is completely dry.

When boiling, the container is placed in a large container so that cold water completely covers it. The liquid is heated gradually so that the jars do not burst due to a sudden temperature change. Sterilize the vessels 5 minutes after the water boils.

Several cans are placed in the oven (electric oven) at the same time. They are placed with the neck down for 12 minutes at a temperature of +120°C.

One three-liter jar or several half-liter jars are sterilized in a microwave oven. A small amount of water (1.5–2 cm) is poured into each. The power is set at 800 kW. Sterilization lasts 3 minutes.

In a simpler version, clean glass containers are rinsed with a pink solution of potassium permanganate to disinfect the inside.

Storage

Optimal conditions for workpieces: temperature - no higher than +4°C, air humidity - 80–90%. The cellar is good.

Reference! Pickles are also stored in tightly closed jars in the apartment.

Vegetables removed from the jar of brine are kept in the freezer. Excess moisture is first removed and the fruits are packaged in small portions in plastic bags. Such cucumbers are subjected to heat treatment before consumption. They are used for pickle soup and pizza.

To increase shelf life, barrel fruits are stored in the basement. The ideal temperature regime for them is 0...-1°C.

Storage nuances:

• brine pour so much so that it completely covers the fruit;
• cucumbers are kept under pressure;
• do not allow temperature changes in the room.

Useful tips

To prevent moldy vegetables, follow some subtleties:

• not only mustard powder is poured into the jar, but mustard plaster is also dipped into it;
• Black peppercorns are added to the brine.

At temperatures above +1°C, the development of bacteria accelerates, and the fruits themselves deteriorate faster.

To extend the shelf life of barrel cucumbers in an apartment, they are washed, dried, placed in a food container, sprinkling each layer with mustard powder.

Conclusion

A white coating on pickled cucumbers is not always a sign of spoilage. The unsuitability of a product for consumption is determined by the presence of an unpleasant odor, cloudy brine and softness of the fruit. Washing mold off vegetables is not an option because microorganisms penetrate the fruit.

If the cooking technology is followed, lactic acid bacteria develop in the product, which are not only safe, but even beneficial for health.