Hot, dry weather may cause less than perfect pickles

By Lou Ann Jopp, University of Minnesota Extension

ST. PAUL, Minn. (8/6/2007) — It’s that time of year when cucumbers are being packed into jars in hopes of having that perfect pickle when the snow flies again. Pickles are one of the most popular home canned products, but also the product with the most variables.

A comment that I often hear is that, “I used the same recipe and did everything the same as years before. Why didn’t my pickles turn out this year?” Often it’s the weather conditions that are beyond our control. For example, the lack of moisture we have been having this summer and the temperatures can definitely affect the quality of cucumbers, which will in turn affects the outcome of the pickles.

For high quality pickles, here are some points to follow:

Always use and follow recommended and tested recipes to ensure the correct amount of vegetables/fruits and acid or vinegar. Do not alter proportions. Reputable sources include USDA, Extension or home canning equipment manufactures.

Use a variety of cucumbers intended for pickling. Don’t expect good quality pickles if you use immature table-type or “slicing” cucumbers.
Pickle the cucumbers within 24 hours after picking. Remove the blossom end to prevent softening by enzymes.
Use good quality, fresh fruits and other vegetables used in pickle products.
Use clean, fresh insect-free heads of dill. Avoid over mature, dry, brown dill.
Use frozen dill if it’s stored in airtight containers, but flavor loss or change may occur.
The vinegar is needed to prevent the growth of botulism. All USDA-tested and recommended pickle methods are based on the use of 4 to 6 percent acetic acid vinegar.
Check the label to be sure the vinegar contains 4 to 6 percent acetic acid; 40 to 60 grain acetic acid means the same thing. Do not use homemade vinegar of unknown acidity.
Do not dilute the vinegar unless the procedure specifies. Do not use less vinegar per quantity of cucumbers than is stated. These things will change the preservative effect. Pickles require sufficient acidity to prevent the growth of Clostridium Botulinum and possible toxin production.
Use special canning salt that does not contain iodine and anti-caking agents, which may cause darkening and cloudiness in pickles.
Use soft water if possible. Extremely hard water can cause discoloration of pickles.
White or brown sugar may be used. Brown sugar may darken the liquid slightly.
Use fresh spices for best flavor.
Use only standard canning jars.
No matter what method you select, be sure the pickles are processed in a boiling water bath canner. Yeast and molds are common spoilage microorganisms of acid foods such as pickles. These and most acid-tolerant bacteria are destroyed by proper water bath processing.

Any use of this article must include the byline or following credit line:
Lou Ann Jopp is a food science educator with University of Minnesota Extension.

Media Contact: Julie Christensen, U of M Extension, (612) 626-4077, reuve007@umn.edu

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URL: http:// www.extension.umn.edu/extensionnews/2005/2007pickles.html This page was updated Aug. 21, 2007 .
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