State University Extension
Food Safely - 01600819
Hollowness is more common in fermented pickles than in
pickles. During fermentation, microorganisms in
brine produce carbon dioxide gas which causes the
to "bloat". If fresh-pack pickles become hollow,
cucumbers were probably hollow before they were pickled.
in cucumbers can be attributed to variety or to
conditions. The development of hollowness is
if the cucumbers are held two or three days, even
the refrigerator, after being pickled.
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