Often a white coating appears on pickled cucumbers, which causes concern among people.
What is this? Is this coating dangerous to health? Can you eat these cucumbers?
This article looks at the reasons why white coating appears on pickled cucumbers and whether it poses any danger.
The main reason for the appearance of white plaque: lactic acid bacteria
Lactic acid bacteria are microorganisms that cause fermentation. There are many of them in the environment and on the surface of products, so they quickly populate any environment suitable for their development.
During their life processes, they convert sugars into acid, simultaneously releasing carbon dioxide.
This is the process of pickling (fermentation). When the sugars are processed and the acid concentration reaches a certain level, the bacteria die, forming that very white coating. This is a sign that active fermentation has ceased.
The white coating does not pose any threat.
Rather, it is a sign that everything went perfectly. You can wash it off and eat the cucumbers or can them by boiling the brine and pouring it over the contents of the jar. With this method of preparation, neither vinegar nor sugar is added.
Secondary and rare cause: foreign microorganisms
Sometimes the fermentation does not go according to plan, then instead of lactic acid bacteria, yeast or putrefactive microorganisms settle in the cucumbers. They can also form a white coating or white film on the cucumbers.
How to tell the difference? If the cucumbers smell good, look "right" and taste like pickled cucumbers, then everything is fine. If they are soft, slippery, smell bad, have acquired a strange color and generally look suspicious, it is better to throw them away and put a new batch for pickling.
How to Prevent That "Bad" White Film on Pickled Cucumbers
1. Using the right amount of salt.
To prevent the growth of yeast and unwanted microorganisms, it is necessary to use the correct amount of salt. Usually, 1-2 tablespoons of salt per 1 liter of water are used. If your cucumbers are spoiling, try changing the recipe.
2. Preparation.
Before pickling, cucumbers must be thoroughly washed and cleaned of dirt and dust. Pay special attention to small cucumbers with a lot of pimples, as they are difficult to wash.
3. Observe the temperature regime.
The acceptable temperature for normal functioning of lactic acid bacteria is 23–27 degrees.
There is no need to be afraid of the white coating, as it is a sign of complete fermentation. However, if the cucumbers look inedible, you should trust this impression and throw away the unsuccessful batch.
