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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