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Fermented pickle question

9 years ago

I'm fermenting some cucumbers for the first time using an approved recipe for fermented dill pickles. I have enough cucumbers for another batch and I was wondering if I could slice them instead of fermenting them whole? Is there any scientific reason for leaving them whole? I can't find an answer on an internet search and was wondering if the experts here know if it's possible without compromising the finished product. I ask because I'm limited in adequate containers but have some large glass jars that would be perfect for slices but maybe not as roomy for whole cucumbers. I plan to can them when they are done.

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Comments (5)

digdirt2
9 years ago
If you have to cut them up some then spears work much better than slices. Slices go mushy pretty fast when fermenting. Quartering the cukes into spears is best.

Dave

edited to add that big chunks is another option

This post was edited by digdirt on Mon, Jul 14, 14 at 19:41
ekgrows
5 years ago
Most of my pickles are similar in size, with the exception of a couple that are 2-3 times bigger. Any thoughts on fermenting the spears in the same crock as the whole cucumbers? Or should I just leave them all whole, with a major size difference? Or do 2 separate containers??? Thanks!!!!!
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I've never made that particular recipe so this may not be much help. But I linked the Trouble-Shooting Chart for fermented pickles below. Be sure to check it out. But "usually" what you are seeing is yeasts and bacteria growing on them and they come from air exposure and fermenting at too high a temp OR not enough salt in the brine OR not removing the blossom end of the cuke. Personally, I don't keep them to eat when that happens because I don't trust the lactic acid level. JMO. But many do. So wait to see what others have to say about them. Dave Here is a link that might be useful: NCHFP _ Trouble Shooting Fermenting Prob.
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Last time I asked about it, Dave told me that there would not be enough vinegar or salt left in the jar to cure them. That assumes that the company making them only uses just enough vinegar and salt, and no extra for safety's sake. No, what I said was that the brine had been diluted by the water in the cucumbers originally in the jar. So it no longer had sufficient pH to safely process the new cucumbers. Cucumbers are 80% water after all. It doesn't matter whether the manufacturer used sufficient salt or not although I'm sure they did as they have to pass FDA inspection. But their pickles are made in huge vats and then packed in jars. While on the shelf all the water in those cucumbers leaches out into the brine diluting it. That is what happens with all brines - basic osmotic chemistry - the sodium is exchanged with water. Once opened the jars have a limited shelf life - an expiration date - for that very reason, reduced pH. So year old pickle brine is low enough in pH as to allow all sorts of bacteria, including listeria, to grow in it. Eating those pickles is your choice, your risk to take but the lab tests would would show that it has neither sufficient salinity nor acidic pH in it to make it safe. More importantly it is in no way comparable to fresh made brine as we are discussing here. Dave
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digdirt2
5 years ago
JMO but I would cut the larger ones into halves or spears and even trim them some to make them about the same size/weight as the majority are. You could leave them large and whole but it will affect the fermenting process and possibly the amount of salt needed as the extra large ones will contain much more water and will dilute the brine.

NCHP says: " Measure or weigh amounts carefully,
because the proportion of fresh food to other ingredients will affect flavor and, in many
instances, safety."

Dave
ekgrows
5 years ago
Thank you Dave! So you see no problems with fermenting the cut and whole in the same crock?
digdirt2
5 years ago
Not as long as you can get the particle sizes about the same and can get a good total produce weight so you can be sure how much salt needs to be added. Be sure to put a slit in each of the whole ones after trimming off the ends.

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