| Problem |
Diagnosis |
Remedy |
| Soft or slippery pickles. Spoilage evident (do not use). |
1. A brine too weak. |
1. Maintain 10-12% salt concentration. |
|
2. Vinegar too weak. |
2. Use vinegar of 4-6% acidity. |
|
3. Cucumbers stored at a temperature too high during curing/brining. |
3. About 70º-75º F appears to be the best since this is the optimum temperature for growth of the organisms necessary for fermentation. |
|
4. Insufficient amount of brine. |
4. Keep cucumbers immersed in the brine. |
|
5. Pickles not pressed properly (to destroy microorganisms). |
5. See section on processing pickles. |
|
| Strong, bitter taste. |
1. Spices cooked too long in vinegar, or too many spices used. |
1. Follow directions for amount of spices to use and the boiling time. |
|
2. Vinegar too strong. |
2. Strong vinegars should be diluted to proper strength (4-6% acidity). |
|
| Hollow pickles. |
1. Large sizes will bloat at 10-12% brine solution. |
1. Use smaller cucumbers to brine. |
|
2. Improper curing. |
2. Keep brine at proper strength with the product well covered. Cure until fermentation is complete (bubbles disappear, usually about 6 weeks). |
|
3. Long lapse of time between gathering and brining. |
3. Pickling process should be started within 24 hours after gathering. |
|
4. Faulty growth of the cucumber. |
4. None. During washing, hollow cucumbers usually float. Remove and use for relishes. |
|
| Shriveled pickles. |
1. Placing cucumbers in too strong brine, heavy syrup, or too strong vinegar. |
1. Use 10-12% brine, amount of sugar called for in recipe, and vinegar that is 4-6% acidity. |
|
2. Long lapse of time between gathering and brining. |
2. Brine within 24 hours after gathering. |
|
| Dark or discolored pickles. |
1. Minerals in hard water. |
1. Use soft water. |
|
2. Ground spices used. |
2. Use whole spices. |
|
3. Spices left in pickles. |
3. Place spices loosely in cheesecloth bag so they can be removed before canning. |
|
4. Brass, iron, copper, or zinc utensils. |
4. Use broken enamelware, glass, stainless steel, or stoneware utensils. |
|
| Spotted, dull, or faded color. |
1. Cucumbers not well cured (brined). |
1. Use brine of proper concentration (10-12% salt). Complete fermentation process (until bubbles disappear). |
|
2. Excessive exposure to light. |
2. Store in a dark, dry, cool place. |
|
3. Cucumber of poor quality. |
3. Work with good quality produce. |
|
| Scum on cucumber brines while curing. |
1. Wild yeast, molds, and bacteria that feed on the acid thus reducing the constituent in the brine. |
1. Remove scum as often as needed. |
