Attention - pickled mushrooms have become cloudy, what to do with them and can you eat

Help, the pickled mushrooms have become cloudy, can you do something with them? I rolled up a lot of mushrooms, the white ones are normal, transparent, and the brine in the boils became cloudy. I cooked them according to one recipe, tested over the years, I don't understand anything what happened. I only sin on low-quality covers, because they ran out then and my son ran to the store for new ones. It's a pity to throw it away, I put in so much work, maybe you can still save my mushrooms?

Surely you have at least once had a situation when a can with conservation suddenly lost its original color. And if in the case of pickled tomatoes and cucumbers you can still try to turn them into pickles, then with mushrooms this "number" will not work. If your pickled mushrooms are cloudy, take this issue very responsibly. Even edible species can harm our bodies if not properly prepared. And poisoning from mushrooms happens much more often than from canned vegetables.

We follow the recipe and rules so that the mushrooms are of high quality and are well stored

To protect yourself and your conservation, do it correctly and do not neglect the following rules:

1. "Process" mushrooms immediately after harvest. You can store them after cutting for no more than a day, and cleaned ones can be stored for 3-4 hours. It is better to boil and freeze than to cook "delay".
2. Clean well and rinse several times before cooking. Earth and plant debris stick to the legs and hats. If they get into the jar, it won't stand for long.
3. When soaking, do not forget to change the water every 3 hours, otherwise the mushrooms will sour already at this stage.
4. Sterilize jars and lids.
5. Do not overdo it with onions - they promote fermentation. And do not skimp on vinegar, the acidic environment is not to the liking of pathogenic bacteria.
6. For preparations for the winter (long-term storage), additionally sterilize the jars already filled with mushrooms.
7. Store mushrooms at a temperature not exceeding 3 ° C under nylon covers for no more than 3 months. It is advisable to use the blanks rolled up with metal lids within a year.

And one more important point - cook each type separately. Soft and soft mushrooms have different cooking times. For example, boletus mushrooms cook faster than boletus... By the way, the latter are capable of coloring some species, such as butter, in a dark color.

Pickled mushrooms are cloudy - what to do

It all depends on when you discovered the problem. If the brine has foamed in cans, which are only a couple of days from the moment of preparation, then it is still possible to correct the situation. In such a short time nothing has happened to mushrooms. So quickly open the jars and fish out the mushrooms. Be sure to separate them not only from the old marinade, but also select herbs, onions, or whatever other ingredients you added. Now boil the mushrooms twice for five minutes, changing the water. And fill with fresh brine.

It is another matter if the marinade has become cloudy already during storage. Jars with swollen lids are especially dangerous. They can contain bacteria that lead to food poisoning and botulism. And even doctors cannot always save from this. Therefore, do not use such mushrooms in any case, but throw them away without regret.

Controlling the growth of mold when salting mushrooms