Fermentation FAQ – Real Pickles (2024)

FAQs

Why didn't my pickles ferment? ›

Too cold and fermentation doesn't happen, too warm and it will take too quickly and your pickles will over ferment. This can cause mushiness and hollowing of the pickles. So sit safe at a general room temperature and you should will be on your way to crunching on your soon to be favourite pickles!

If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature. These pickles are spoiled and should be discarded.

If you want a stronger brine for a longer ferment, feel free to go up to 4.5%. So for example, 3.5% Ratio= 9 grams of salt per 1 cup of water, 4.5% brine =10.8 grams of salt per 1 cup of water. For a 4.5% brine, half-sour pickles take 5-7 days, full sour pickles 14-21 days.

Processing is necessary for all pickles and relishes to destroy the yeasts, molds, and bacteria that may cause the product to spoil and inactivate enzymes that could affect color, flavor, and texture of the pickled product. Process the pickled products for the length of time specified in the recipe.

Lime is a source of calcium. Calcium improves pickle firmness. Food-grade lime may be used as a lime-water solution for soaking fresh cucumbers 12 to 24 hours before pickling them. Excess lime absorbed by the cucumbers must be removed to make safe pickles.

In fact, fermentation is safer than raw vegetables and canned food! If your lacto-fermentation fails, the signs are unmistakable: repulsive smells, hairy mould on the surface, flashy colours, etc.

Some batches are naturally cloudier than others, but all are safe to consume and taste delicious. Shake Until Cloudy and Enjoy! Cloudy brine is a sign that you have a safe, successful, and tasty ferment. Even after all the pickles are gone and you have a jar of delicious brine leftover, don't toss it!

Any exposed pickle or brine becomes a breeding ground for the bad microbes, which can spread to spoil the entire batch. Too hot . . . too cold . . . just right . A pickle-maker can also control the microbial garden in a pickle crock by adjusting the temperature.

Add a Source of Tannin

Tannins work against softening enzymes and help keep pickles crunchier. They can be found in various sources, such as grape leaves, oak leaves, raspberry leaves, black tea, etc. Add some directly to your jars!

Do fermenting pickles need to be in the dark? ›

In general, cooler temps mean slower fermentation, and, in my opinion, better flavor. I would go for a cool, dark place. Beyond that you'll want to make sure that you have the correct percentage of salt to pickle... 3.5% by weight at least.

You'll need to check the jar every morning and “burp” it. Just open the lid and allow the trapped air to escape. If you're worried you'll forget to do this, you can invest in some “airlock lids” from Amazon.

Overlooking Sterilization: Ensure jars and utensils are thoroughly sanitized to prevent contamination. Inadequate Brine: Use the correct ratio of salt to water for proper preservation and flavor enhancement. Ignoring Freshness: Opt for fresh, firm cucumbers and quality ingredients to achieve the best results.

Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

Pickles are soft or slippery.

This can also happen if the brine or vinegar was too weak. Use Ball^® Salt for Pickling & Preserving and vinegar with 5% acidity. Use the processing time and method recommended in the tested fresh preserving recipe. Remove the scum atop of the brine during fermentation daily.

Here are some tips to try: - Add some sugar or honey to the dish. Sugar and honey can counteract the sourness of vinegar and add some sweetness to the dish. You can start with a small amount and adjust according to your taste.

The most common causes are: Dead (not vital) or unhealthy (not viable) yeast cells. Too little yeast pitched. Too much yeast pitched, causing excessive krausening and loss of healthy yeast through blow off.

It is possible the brine used was too weak, there was not enough vinegar, the cucumbers were stored at a temperature too high during curing/brining, not enough brine was used or the pickles were not processed properly (to destroy microorganisms).

Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.