PICKLE AND PICKLE PRODUCT PROBLEMS


   Making home-made pickles is a time consuming and expensive
operation.  There are a variety of different steps along the road
from cucumbers to sweet Gherkins, so there are a number of places
where the process can break down.  Pickle problems can usually be
traced to the method by which the pickles, brine or syrup are
prepared:

   a.     Weather and growing conditions (quality of your
          vegetables).
   b.     Kind of salt used (canning or pickling vs iodized table
          salt).
   c.     Vinegar (5% acetic acid, or 50 grain).
   d.     Temperature of storage conditions (fermentation).
   e.     Pickling method (fermented, quick-pack).
   f.     Time lapse between gathering and pickling the
          vegetables.

1.   White scum appears during fermentation--the scum is a layer
     of yeast and/or mold:    Safe

   A.     Vegetables are not submerged in brine.
   B.     Pickling container is not sealed.

2.   Pickles or sauerkraut is soft or slippery:    Unsafe

   A.     Brine is too weak (less than 10-12% salt)--allows
          growth of organisms which cause texture softening and
          sliminess.
   B.     Vinegar is too weak (less than 5% acetic acid)--allows
          growth organisms which cause texture softening and
          sliminess.
   C.     Temperature during brining was too high (over 75 F).
   D.     Too little brine--all cucumbers must be immersed.
   E.     Salt is unevenly distributed on cabbage.
   F.     Air pockets due to improper "packing" of cabbage allow
          for growth undesirable microorganisms.
   G.     Failure to remove scum daily on surface of brine.
   H.     Failure to remove the cucumber blossoms--enzymes from
          the blossom will cause softening.

3.   Pickles are hollow:    Safe

   A.     Improper curing: weak brine, pickles uncovered during
          curing, curing stopped short of full fermentation.
   B.     Too much time lapse between gathering and brining (ie.
          more than 24 hours).
   C.     Cucumbers have grown in an "abnormal" way.
   D.     Temperature too high during fermentation.

4.   Shriveled pickles--caused by excessive loss of water from
     the cucumbers:    Safe

   A.     Curing brine is too strong (more than 12% salt, vinegar
          more than 6% acetic acid).
   B.     Too much time lapse between gathering and brining (ie.
          more than 24 hours)-- cucumbers are dehydrated.
   C.     Pickling solution which is too "heavy", or contains too
          much sugar.
   
5.   Pickles or sauerkraut is dark or discolored:  Color
     development due to iron is safe to some extent but not with
     other metals.

   A.     Using hard water for pickling solution--minerals in the
          water react with pigments in the cucumbers.  Iron in
          the water is the worst offender.
   B.     Use of brass, iron, copper or zinc utensils during
          pickle making--they contribute metal ions which react
          with cucumbers to form dark pigments.
   C.     Use of ground spices will darken pickles.
   D.     Whole spices were left in the pickles after packing.
   E.     Vegetables (cabbage) is unevenly salted.
   F.     Curing temperature is too high.
   G.     Vegetables are making contact with the air--pigments
          oxidize.
   H.     Use of cider vinegar with light colored vegetables.
   I.     Use of brown sugar with light colored vegetables.

6.   Sauerkraut turns pink:    Unsafe

   A.     Too much salt (over 2.25%) = yeast growth on surface.  
   B.     Uneven distribution of salt = yeast growth on surface.
   C.     Kraut is improperly covered or weighted during
          fermentation = yeast growth on surface.

7.   Moldy pickles or sauerkraut during fermentation:    Unsafe

   A.     Fermentation temperature is too high.
   B.     Insufficient lactic acid production (too much salt).
   C.     Failure to keep cloth on top of kraut clean during
          fermentation (may need to be replaced after skimming).

8.   Pickles are strong or bitter tasting:    Safe

   A.     Used too much spice.
   B.     Spices cooked too long in the vinegar.
   C.     Vinegar is too strong (more than 6% acetic acid).
   D.     If pickles are too acid increase the sugar, do not
          decrease the acid.
   E.     Use of "old" or overmature cucumbers with tough, bitter
          skins.

9.   White sediment occurs in the jars:    Small amount of
     sediment normal. If pickles are soft and slippery---Unsafe.

   A.     Yeasts grow on the pickle surface then settle to the
          bottom--they are harmless, but can be prevented by
          water bath processing filled jars.
   B.     Use of table salt instead of pickling salt--it contains
          anti-caking ingredients which settle out.
   C.     Poor temperature control.

10.  Pickling liquid in the jars is cloudy:    Unsafe

   A.     Pickles are spoiled--discard.
   B.     Hard water minerals may cause clouding.
   C.     Use of table salt instead of pickling salt--it contains
          anti-caking ingredients which cause clouding.
   D.     Use of unstrained brine (from fermentation) for
          pickling liquid may cause clouding.

11.  Pickles or sauerkraut "spoil":    Unsafe

   A.     Use of unsterilized jars.
   B.     Use of ingredients which have lost their strength
          (vinegar).
   C.     Inaccurate measuring of ingredients.

12.  Pickles are "dull" or "faded" in color:    Safe 

   A.     Use of over-ripe or yellow cucumbers.
   B.     Use of fruits with pale color.
   C.     Overprocessing of beet pickles--pigments are damaged.
   D.     Pickles exposed to excessive light.


Prepared by Susan Brewer
Foods and Nutrition Specialist
Revised, 1992                                                   
EHE-695