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