Remedies for Pickling Problems
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. |