Why white mold forms after pickling cucumbers and how to avoid it

Every housewife has faced the fact that when pickling cucumbers, their brine turns white after a while. This happens for various reasons, but knowing the root of the problem and how to solve it, you can easily please your family with delicious preservation.

The FoodOboz editorial team has gathered information and will tell you why white brine forms after pickling cucumbers and how to avoid it.

Causes of white mold:

• Poor quality lid, damaged jar neck, or faulty screwdriver.
• Unsterile products and jars.

• Improper storage conditions, or rather temperature. The most optimal temperature for storage is from 2 to 7 degrees Celsius. At room temperature, you can store the jars no more than three days.
• The high content of chemicals in cucumbers.

How to avoid it

1. Before preserving, wash vegetables and herbs thoroughly. For this purpose, you can even use a soft brush.

2. Canning is best done at the height of the cucumber season. That's when they are actively ripening and no fertilizers are used to grow them.

3. It is not recommended to use iodized salt.

4. The jars should be sterilized well.

5. Lids should be of good quality and without any damage.

6. In the process of preservation, the brine should be boiled twice according to the rules, and vinegar should be poured in last.