What ingredient will ruin canned cucumbers: it is often added to brine

It often happens that the brine in which vegetables are preserved becomes very cloudy over time or even changes color altogether. In fact, this should not happen. And the reason for this is the ingredients you use for the swirls.

That's why FoodOboz editorial staff will tell you what you should never put in canned food to make the brine clear. In particular, in cucumbers.

In addition to the ingredients, poor sterilization or poor-quality lids can spoil preserves. Usually, when you open a canned food, a pungent odor is produced. Unfortunately, this may indicate the presence of a fungus in the product, so you should throw it away immediately.

But there is another reason for the brine's cloudiness: young garlic. It is this garlic that contributes to the brine becoming cloudy. It's better to choose last year's garlic, which has already been stored.

If you made delicious canned cucumbers in the summer, you can use them to make a delicious tartar sauce for a New Year's salad in the winter. The idea for the sauce was published on the Instagram page of a food blogger with the nickname foodfitmari.

Ingredients:

• 150 g of yogurt or kefir
• 3 pieces of gherkins
• 1 clove of garlic
• 1 tsp of vinegar
• a few sprigs of dill
• pepper, salt to taste

Method of preparation:

1. Grate the cucumbers on a fine grater.

2. Finely chop the dill.

3. Squeeze the garlic and mix all the ingredients.

4. Leave in the refrigerator for 1 hour.