Michigan State University Extension
Preserving Food Safely - 01600819
10/13/97

### HOLLOW PICKLES

        Hollowness is more common in fermented pickles than  in

    fresh-pack
    pickles.   During fermentation, microorganisms in

    the
     brine  produce  carbon  dioxide gas  which  causes  the

    pickles
    to   "bloat".   If fresh-pack pickles become hollow,

    the
    cucumbers were probably hollow before they were pickled.

    Hollowness
     in cucumbers can be attributed to variety or  to

    growing
     conditions.    The  development  of  hollowness  is

    increased
    if the cucumbers are held two or three days,  even

    in
    the refrigerator, after being pickled.

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