Michigan State University Extension
Preserving Food Safely - 01600560
10/13/97

### FERMENTED PICKLES

     Fermented  pickles  require more time and effort  to  make

    than
    fresh-pack pickles.  Brined dill pickles are an example

    of
     fermented pickles that are prepared by soaking cucumbers

    in
    brine (salt  water) for about 3 weeks.  During this time,

    lactic
     acid   bacteria--which  are   naturally  present  on

    cucumbers--convert
    sugars in the cucumbers into lactic acid.

    Lactic
    acid not only preserves the pickles but  also   gives

    them
      good flavor.  (Vinegar,  which  contains acetic acid,

    gives
     fresh-pack pickles a "sharper" flavor.)

     When  making  the  brine,  measure  the  salt  and   water

    carefully.
       It  is  important  to  get  just   the   right

    concentration
     of  salt  so  the lactic acid bacteria--which

    can
     tolerate  salt--will be able to  grow.   Most  spoilage

    organisms
     cannot  tolerate salt and will die in the  brine.

    If
     the brine  is too  salty,  even the lactic acid bacteria

    will
     die.  If the  brine  is not salty enough,  undesirable

    organisms
    will grow and spoil the pickles.

     Make the brine  with cold or  room temperature  water.  Do

    not
     use  boiling water--it  will  kill  the   lactic   acid

    bacteria.
      During  fermentation, keep the pickles  at  room

    temperature
    between 68 and 78 degrees Fahrenheit.

     Fermenting  pickles  must  be  kept  submerged.  Uncovered

    pickles
     will spoil.  Use a plate to cover the  pickles  and

    weight
    it down with a glass  jar or plastic bags filled with

    brine
    (6 tablespoons salt to 1 gallon of water).  Remove any

    scum
    which forms on the surface of  the  brine daily.    The

    scum
     consists  of yeasts  which  destroy  lactic  acid  and

    produce
    enzymes  that  make  pickles  soft.   If the scum is

    not
    removed daily, pickles will spoil.

     After   three  or  more  weeks,   fermentation  should  be

    complete.
     Pickles  will  have an olive-green  color  and  a

    desirable
    flavor.  The brine will be cloudy  as a  result of

    yeast
     growth  during  the  fermentation period.  Strain the

    brine,
    then  heat  it  to  boiling.  Pack the  pickles  into

    clean,
     hot  jars.   Do  not  wedge  tightly.   Cover   with

    boiling
    hot brine.  Put lids on  the  jars  and process in a

    boiling-water
    bath.

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