Pickling Remedies

Soft or slippery pickles. Spoilage evident (do not use).

• 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.

Strong, bitter taste.

• 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).

Hollow pickles.

• 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.

Shriveled pickles.

• 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.

Dark or discolored pickles.

• 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.

Spotted, dull, or faded color.

• 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.

Scum on cucumber brines while curing.

• Wild yeast, molds, and bacteria that feed on the acid thus reducing the constituent in the brine.
• Remove scum as often as needed.