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Fermented Pickle Problems: Causes and Possible Solutions

Fermented Pickle Problems: Causes and Possible Solutions

Making homemade fermented natural pickles isn't rocket science... but it does take practice, patience and careful, thorough hygiene to get it right.

Here are some of the common problems, their causes and solutions - or preventative measures!

Problem

Cause

Prevention

Soft or slippery pickles. (If spoilage is evident, do not eat.)

1. Salt brine too weak during fermentation.

1. Maintain salt concentration specified in recipe.

 

2. Cucumbers stored at too high a temperature during fermentation.

2. Store fermenting cucumbers between 70° and 75°F. This is the optimum temperature for growth of the organisms necessary for fermentation.

 

3. Insufficient amount of brine.

3. Keep cucumbers immersed in the brine.

 

4. Pickles not processed properly (to destroy microorganisms).

4. Process pickles in canner after filling jars.

 

5. Moldy garlic or spices.

5. Always use fresh spices.

 

6. Blossom ends not removed from cucumbers.

6. Slice at least 1/16th inch off blossom end of cucumbers and discard.

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. Use vinegar of the proper strength (5% acidity).

 

3. Dry weather.

3. No prevention. Bitter taste is usually in the peel or skin of fruits and vegetables.

 

4. Using salt substitutes.

4. Potassium chloride, the ingredient in most of these, causes bitterness.

Problem

Cause

Prevention

Hollow Pickles

1. Cucumbers too large for brining.

1. Use smaller cucumbers for brining.

 

2. Improper fermentation.

2. Keep brine proper strength and the product well covered. Cure until fermentation is complete.

 

3. Long lapse of time between harvest and brining.

3. Fermentation process should be started within 24 hours after harvesting cucumbers.

 

4. Growth defect of cucumber.

4. None. During washing, hollow cucumbers usually float. Remove and use for relishes instead of fermented pickles.

Shriveled Pickles

1. Placing cucumbers in too strong brine, too heavy syrup, or too strong vinegar.

1. Follow a reliable recipe. Use amounts of salt and sugar called for in a recipe, and vinegar that is 5% acidity.

 

2. Long lapse of time between harvest and brining.

2. Brine (start fermentation) within 24 hours after harvesting cucumbers.

 

3. Overcooking or overprocessing.

3. Follow a reliable recipe exactly.

 

4. Dry weather.

4. No prevention. Bitter taste is usually in the peel or skin of fruits and vegetables.

     

Scum on the brine surfaces while curing cucumbers.

1. Wild yeasts and bacteria that feed on the acid thus reducing the concentration if allowed to accumulate.

1. Remove scum as often as needed.

Dark or discolored pickles. (If brass, copper or zinc utensils and brining equipment were used, do not use pickles.)

1. Minerals in hard water.

1. Use soft water.

 

2. Ground spices used.

2. Use whole spices.

 

3. Spices left in jars of pickles.

3. Place spices loosely in cheesecloth bag so they can be removed before canning.

 

4. Brass, iron, copper or zinc utensils used.

4. Use food-grade unchipped enamelware, glass, stainless steel, or stoneware utensils.

 

5. Iodized salt used.

5. Use canning or pickling salt.

Problem

Cause

Prevention

Spotted, dull, or faded color

1. Cucumbers not well cured (brined).

1. Use brine of proper concentration. Complete fermentation process.

 

2. Excessive exposure to light.

2. Store processed jars in a dark, dry cool place.

 

3. Cucumber of poor quality.

3. Use produce of optimum quality, and grown under proper conditions (weather, soil, etc.)

White sediment in jar.

1. Bacteria cause this during fermentation.

1. None.

 

2. Salt contains an anti-caking agent or other additives.

2. Use canning or pickling salt.

 

 

Pickle Making Problems?

Some questions are answered at the bottom of this page.  See this page for a more complete set of frequently asked pickling questions and answers

Note about Pickle Mixes

To interject a crass commercial here - hey, I've got to pay for the website somehow :)  I have found the best (crispest, best tasting) pickles from a mix are with the "Mrs. Wages Polish Dill Refrigerator Pickle Mix" They REALLY are good AND you don't need a canner - you store them in your fridge right after making them.  They're ready to eat in 24 hours!  Our affiliate sells the mixes (and at really good prices, too)

Whether you want dills or sweet pickles; canning them or straight into the refrigerator; there is a mix for every taste and need here! Get them all here, delivered direct to your home,  at the best prices on the internet! Get everything you need to make pickles: mixes, salt, brine, etc. here!

 

 

How to make other pickles -  recipes and instructions:

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Canning Books, Supplies and Accessories

These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.

The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes Paperback

This is THE book on canning! My grandmother used this book when I was a child.; It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.

If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)The New Ball Blue Book of Canning and Preserving

Canning and Preserving for Dummies by Karen Ward

This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies

Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.

Home Canning Kits

I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years old and looks like new.

The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.

This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer,  It's much cheaper than buying the items separately. It's only missing the bible of canning, the Ball Blue Book.

You will never need anything else except jars & lids (and the jars are reusable)! 

The complete list of canners is on these pages:

 

Pressure Canners

If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.

Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.

There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!

Basic Canning Accessories

From left to right:

  1. Jar lifting tongs to pick up hot jars
  2. Lid lifter - to remove lids from the pot of boiling water (sterilizing )
  3. Lids- disposable - you may only use them once
  4. Ring - holds the lids on the jar until after the jars cool - then you remove them, save them and reuse them
  5. Canning Jar funnel - to fill the jars

FREE Illustrated Canning, Freezing, Jam Instructions and Recipes

Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.

[ Easy Home Canning Directions]

[FAQs - Answers to common questions and problems]

[Recommended books about home canning, jam making, drying and preserving!]

[Free canning publications to download and print]

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