Soft, Slippery Pickle

Caused by microbial action because too little salt was used. Cucumbers were not covered with brine allowing bacteria to grow. Blossom end of cucumbers left on and enzymes in them caused softening. Cucumbers stored at too high a temperature during fermentation.

Hollow Pickles

Too much time elapsed between harvesting and pickling. Hollow cucumbers float during washing and should be reserved for relishes or "chunk" style pickles. Too strong or too weak brine during fermentation. Temperature too high during fermentation. Recommended temperature 64°F - 74°F (24°C).

Shriveled, Tough Pickles

Too much salt was used. Too much time elapsed between gathering and pickling . Water contains too much calcium.

Dark Pickles

Iron or sulfur compounds in hard water may cause darkening. Using ground spices can discolor pickles. Using iodized table instead of pickling salt may cause darkening.

Bitter Pickles

Too much spice. Cucumbers had a dry growing season. Moldy Pickles-Discard. Produce not washed properly. Fermenting temperature too warm.