Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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Old 21-07-2006, 06:37 PM posted to rec.food.preserving
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Default Fermented Pickle Disaster

I made a small batch of fermented pickles, pretty much like dozens of
others in the past but something went seriously wrong.

I started it about two weeks ago and tasted one after a week and it was
fine and about what I would expect after a week.

Last night I cut one and it was just a hollow tube. What seeds and pulp
left was just a thin layer on the inside of the shell. I check a few
more and they were all the same and then noted that they were all floating.

My process is the same as my sauer kraut recipe
http://schmidling.com/kraut.htm
in which I just substitute pickles for cabbage. I have never had
anything but wonderful pickles doing this until now.

Any ideas?

js

p.s. this is a test of my isp news server. I am also posting it from
Google and would like to hear from anyone who only sees the google version.

js


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PHOTO OF THE WEEK: http://schmidling.com/pow.htm
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Old 21-07-2006, 06:49 PM posted to rec.food.preserving
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Default Fermented Pickle Disaster

Jack Schmidling wrote:

Last night I cut one and it was just a hollow tube. What seeds and pulp
left was just a thin layer on the inside of the shell.


Sounds like you had old cukes.

B/
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Old 21-07-2006, 11:28 PM posted to rec.food.preserving
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Default Fermented Pickle Disaster


"Brian Mailman" wrote in message
...
Jack Schmidling wrote:

Last night I cut one and it was just a hollow tube. What seeds and pulp
left was just a thin layer on the inside of the shell.


Sounds like you had old cukes.

B/


Jack,

I've never make fermented, but I did have an experience once, several years
ago, when something similar happened (vinegar pickles)...I'm sure it was the
cukes, not the process/recipe....

Kathi




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