Why do some pickles lose their crunchy texture?
Factors that can contribute to soft pickles include: • Use of vinegar with an acidity level less than 5% • Pickles that are not processed or not processed long enough in a boiling water canner to destroy spoilage microorganisms • Variety and quality (freshness) of the cucumbers used • Improper storage or handling of cucumbers before pickling • Cucumbers were not completely covered with liquid when packed in the jar *IN FERMENTED PICKLES • Brine that was too weak when fermenting cucumbers • Cucumbers not completely covered with brine while fermenting • Scum not removed from top of brine while fermenting Note: Heat processing does not, in itself, cause soft pickles. Heat processing is essential to create a strong vacuum seal that allows pickles to be stored safely at room temperature.
