Eight Reasons Your Fermented Pickles Aren’t Turning Out

Have you ever been there? You want to preserve your bumper crop of cucumbers by making pickles. You decide to try the fermented version and everything is going great. After a few days you see them bubbling–just what they should be doing. And when you open them they smell amazingly mouthwatering…in a funky kind of way that makes you kind of curious.

After five days you decide to pull one out of the brine and take a bite. Your heart sinks. Your pickles you were so excited about have turned into a sloppy, seedy mush! What went wrong? In this post I will not only share with you eight reasons why your pickles–and other fermented delights–are turning into disasters, I will also share my recipe for lacto fermented pickles.

Looking for a pickle recipe that doesn’t require fermentation? You might want to try my Bread & Butter Pickles!

For more great information about getting started in fermentation, see this beginner’s guide to fermenting foods at home by MindBodyGreen.

1. Not using ingredients that are garden fresh.

When making lacto fermented pickles, use only the freshest cucumbers that were picked that day, if possible. If you must wait, keep them well sealed in a plastic bag in the coldest part of your fridge for no more than a day or two. Only very firm, crisp cucumbers can deliver that crunchy, sour bite you’re looking forward to as you read this.

Lacto fermentation and old, seedy produce do not go well no matter what you ferment. This includes any added herbs. If you use produce that is past its prime, they can sometimes discolor your ferment, particularly on the top surface. Avoid spongy, wrinkled and wobbly vegetables. Go support your local farmers and make hauling and pickling a full day activity. I know you will be beyond proud of yourself when you do!

2. Not using the right containers.

The vessel in which you choose to ferment your pickles matters. Use only food grade jars or stone crocks. For jars, they don’t have to be actual mason jars; the empty that once held your store bought sauerkraut will work just fine. When using a stone crock, be sure that it is food grade and that it can be covered. That means nothing decorative as their finish may not be properly tempered for food contact. Plastic isn’t ideal, and steer clear from using anything metal. That includes any mixing tools.

3. Not prepping the containers properly.

Obviously you’re not  just going to pull those old mason jars from the cellar that appear to be clean and start packing your cucumber spears. You know you have to wash them, but there are a couple of things to consider when washing jars for any type of fermentation.

Scrub the jars well with hot soapy water, then rinse them beyond well. When you think every existence of soap has rinsed away, rinse more. Any trace of soap left behind is sure to fight the friendly bacteria that is instrumental  for fermenting. Some people choose to avoid using soap at all but instead rinse the jars with hot water and vinegar. Whatever you choose to do, the key is creating an environment for your pickles that is clean and comfortable.

4. Not using the right salt.

Thinking about using up that box of iodized table salt on the top self of your cupboard? You might want to reconsider. Iodized salt is sure to turn your hard work into an unappealing shade of brown. It is unlikely they will be crispy, too.

Use good quality sea salt, Kosher or pickling salt to create your soon to be sour salt brine. They do not contain additives that inhibit the fermentation process.

5. Not using chlorine free water.

The water you use can also have an adverse effect on fermentation. If you use water that is treated with chlorine and other chemicals, your fermented masterpieces may not work. Choose to use filtered, spring or distilled water for making fermented pickles. Treated water sometimes works, but why take the chance?

Did you know you can remove chlorine from water yourself? Allowing the water to sit out for 24 hours makes the chlorine dissipate. So if you know you are going to make these tomorrow, go fill some pitchers with water right now!

6. Allowing them to ferment in too much light.

The image feels magazine perfect: a late summer day, the briny scent of pickling in the air and a row of freshly packed jars catching pretty rays of light as they wait to ferment on a shelf or window sill. You would think the warm temperature would improve things—and they do—but excessive light can hinder the fermentation process. That is one reason why these pickles are so commonly fermented in stone crocks or wooden barrels. This does not mean you have to stow them away in the dark depths of your basement, just don’t have them in a spot where they will be sun catchers. 

7. Not fermenting in the right temperature.

Temperature is critical for the success of any ferment. While experts may suggest specific temperatures for certain foods, generally a condition of 65F – 75F (18C – 23C) is ideal for fermenting pickles. 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!

8. Not fermenting your cucumbers in a non aerobic environment.

Sound complicated? Keeping your cucumbers in a non aerobic environment is as easy as setting a weight on top so they stay completely submerged under the brine. Non aerobic means without oxygen, and it’s critical for preventing spoilage. Any part of the food that is exposed to air (aerobic) can encourage bacteria growth and cause spoilage. 

Keep your cucumbers submerged by placing a non metallic object like a saucer or plate on top to keep them covered. Some people use a plastic bag filled with brine. Seal the bag and it becomes an effective weight. You can also purchase special glass weights for just this purpose if you are thinking about becoming a die hard pickle fermenter!

And there you have eight reasons why your pickles might not be turning out. Did I miss any? Please feel free to leave a comment down below. I hope this brief guide helps troubleshoot your fermentation problems and allows you to get on track to making perfectly crisp, healthy and probiotic packed fermented pickles.

Print Recipe

Fermented Pickles

Naturally fermented pickles to add healthy probiotics to your diet!

Cuisine

American

Keyword

Diy, Homemade

Prep Time

20 minutes

Passive Time

5 days

Servings

Ingredients

• 24 pickling cucumbers Kirby
• 10 cups water chlorine free, warm
• 100 grams Kosher, pickling or sea salt
• 8 cloves garlic sliced
• 1 bunch dill fresh
• 1 tablespoon mustard seeds yellow
• 1 tablespoon peppercorns black
• 2 teaspoons coriander seeds whole
• 2 teaspoons cloves whole
• 2 teaspoons red chili flakes
• 1 tablespoon green tea optional
• 6-8 bay leaves dried

Cuisine American Keyword Diy, Homemade Prep Time 20 minutes Passive Time 5 days Servings Ingredients 24 pickling cucumbers Kirby 10 cups water chlorine free, warm 100 grams Kosher, pickling or sea salt 8 cloves garlic sliced 1 bunch dill fresh 1 tablespoon mustard seeds yellow 1 tablespoon peppercorns black 2 teaspoons coriander seeds whole 2 teaspoons cloves whole 2 teaspoons red chili flakes 1 tablespoon green tea optional 6-8 bay leaves dried

Instructions

1. Wash and rinse a pickling crock and/or several mason jars with lids very well. Be sure every trace of soap is gone. Set aside to dry.
2. In a large bowl dissolve salt in the water. Whisk very well so all the salt dissolves. If your salt is very coarse, you may find it helpful to use hot water. Cool completely.
3. When pickling in a crock, leave cucumbers whole. If using jars, cut cucumbers either lengthwise or crosswise--however you prefer. Place a single layer of whole cucumbers in the bottom of the crock. Add a few slices of garlic, a piece of torn dill and a little of the remaining spices. Reserve enough of everything to divide evenly among all pickles. For the jars, pack cucumber spears or slices, layering with the garlic, dill and spices. Continue until all cucumbers are packed.
4. Pour the cooled salt water over all the cucumbers in the crock and/or jars. There should be enough left for topping up if necessary. Be sure everything is completely submerged below the brine. Screw lids on finger-tight only. If using a crock, place a non reactive weight (plate or a plastic bag filled with more brine) to keep the cucumbers submerged. Cover.
5. Place crock and jars in a warm dark place to ferment (70F-75F). Check each day. This process normally takes 5 days to one week. Taste the pickles after a few days; when you like the flavor, they are ready!