Michigan State University Extension
Preserving Food Safely - 01600819


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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