Soggy Pickles ?

howsmomAugust 26, 2010

I grew up eating my grandma's home-made pickles, all different kinds (dill, icicle, bread & butter, sweet, etc). All were delicious, and crunchy.

I tried my hand at making some a few months ago - and I got something akin to pickle paste, they were that soggy.

Mistake #1, I now know, was using store-bought cucumbers. Even though they said they were "pickling cucumbers".

Beyond that though, I'm not sure.

I just tried again, using cucumbers from a local farm (I live in a townhouse, I cannot grow anything here myself), and a recipe from a book I have called "Bernardin Guide To Home Preserving". Only change I made was adding 1/8tsp of "Pickle Crisp" to each 500ml jar.

They were a "quick pack" pickle - iced overnight, packed and covered with boiling brine, then boiling-water processed after.

Will I still end up with soggy pickles ?

Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Sure sounds like they should be ok. Did you remove the blossom ends, use fresh spices, make sure your water wasn't too hard? If so then you did everything you could so if they do turn out soft then most likely cause is the cukes weren't fresh picked.

Dave

    Bookmark   August 26, 2010 at 1:55PM
Thank you for reporting this comment. Undo
gardendawgie(5)

I say cooking the cucs softens them.

Did your grandmother cook the cucs in the jar. I doubt it.

Here you can find out how to naturally ferment pickles without cooking them. go to the section on pickles.

Here is a link that might be useful: fermentation forum

    Bookmark   August 26, 2010 at 2:32PM
Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

The OP is not making fermented pickles, it is a quick pack recipe, and they are not "cooked" just BWB canned.

Even fermented pickles, which can just as easily turn soft and mushy, have to be canned the same way once they are finished fermenting. So there is no difference in the processing.

So it only confuses things when unrelated issues are thrown into the discussion merely for the purpose of directing the OP to someone's personal blog.

Dave

    Bookmark   August 26, 2010 at 4:21PM
Thank you for reporting this comment. Undo
Linda_Lou(SW Wa.)

Yes, not a cool move, gardendawgie....

Normally pickles are soft because they are not fresh.
Processing actually helps prevent softness since processing destroys the enzymes that cause that softness due to the food deteriorating.
Pickle Crisp really does work to keep them more firm.
I see no other reason for them to be soft other than the cukes are not fresh. Often if you chill the pickles before you eat them they are also more firm.
Yours should be fine.

    Bookmark   August 26, 2010 at 6:39PM
Thank you for reporting this comment. Undo
howsmom

Yes, I removed the blossom ends.
I bought new mustard seed, and dill weed.

Not sure on the hardness of our water though.

I thought about fermenting, but I have three kids here, and I can just see them getting into the stuff - we have a SMALL home, and no real "no access" areas. Hence, I opted to do a quick pack.

    Bookmark   August 26, 2010 at 10:12PM
Sign Up to comment
More Discussions
Cranberry Hal. pepper jelly aka turkey's revenge
Is there any reason why I can't use dries crandberries...
ahbee01
Who uses the foodsaver?
I haven't canned in several years. I've been gardening...
nancyjane_gardener
what i put up 2015
Looks like it's time to start this thread again, so...
misskimmie
Where did all my saved pages go?
Are they all gone or just hidden? Gee I leave for a...
ahbee01
Have you made sweet & sour Indian lemon pickles?
I have made north African preserved lemons several...
veeta
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™