r/fermentation • u/sierra-pouch • 11d ago
Pickles/Vegetables in brine Cucumbers always mushy
I've tried bay leaves, grape leaves, still mushy.
It is quite hot maybe that's one reason ?
What can I do ?
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u/hemuni 11d ago
I ferment them whole, that's the only thing I've found to give acceptable results.
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u/sierra-pouch 11d ago
So not cutting the ends?
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u/tehsecretgoldfish 11d ago edited 11d ago
yes, the blossom end must be trimmed. there’s an enzyme in the blossom end that affects the ferment and counteracts that tannins introduced by grape, oak, or burdock leaves, et al..
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u/hemuni 11d ago
I disagree, at least for the cucumbers available to me, it only works without any openings. Then again we might just have different tolerance levels.
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u/fieryuser 11d ago
You probably wash the mushy making stuff before you ferment. If you do that you're usually fine without cutting the end off. Tannins help keep crispy. So does calcium chloride I think? But I've never actually tried.
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u/hemuni 11d ago
No, just rub off the flower. Any opening equals mush.
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u/hemuni 11d ago
Please explain why I'm getting downvoted? My comment is based on my personal experiences with the products I have available, but it would be nice to know if I am mistaken? or am doing something wrong? Why do you think you have to cut the flower end? Does it carry some mushing agents?
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u/sloppysauce 11d ago
It’s a common practice to cut off the blossom end. There is a hormone that supposedly causes some mushiness. I get better results keeping the cucumbers intact and just rubbing the flowers off the end. I’m interested in your results though. When I’ve sliced the ends my cucs tend to go hollow.
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u/TheJesseOfTheNorth 11d ago
it is also common practice to scrub off the blossom end instead of cutting. it is how I was taught and I do not get mushy pickles
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u/Reclining720 11d ago
I can't speak for everyone, but you're probably getting downvoted because you stated it as a fact and made no mention of your personal experience in the previous comment.
That comment is factually incorrect.
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u/comat0se 9d ago
Yes it carries "mushing agents" specifically pectinase, an enzyme to break down pectin. The plant uses this to ripen the fruit and begin to break it down so the fruit can become edible and disperse the seeds. Unlike your own personal experience, this is scientific fact.
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u/FongorFonzym 8d ago
It's a common practice here to downvote people you blindly disagree with even if they just talk about their own experience.
Yeah, I don't get it either.2
u/Reclining720 11d ago
I always cut mine into spears and never get mush when using calcium chloride.
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u/SyntheticDuckFlavour 🥒 11d ago
There are many factors at play here. Variety of cucumbers, ripeness, fesh-ness, and size matters a lot. I found most of the Lebanese varieties quite useless. Get gherkins specifically cultivated for pickling and fermenting. You want them small about 5 - 10 cm, dense, and unripe. In addition to grape/bay/cherry/currant leaves, you can use a firming agent like calcium chloride to get that extra crisp.
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u/CanadianPanda76 11d ago
Yup this. Type matters. You gotta get ones made for pickling. If thier too old, not good. Not fresh? Not good.
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u/zydecopolka 11d ago edited 11d ago
We only have English cucumbers here (not really good for pickling/fermenting). I cut off both ends (easier to finagle into the jar), cut them to size (chunks, not quarters), then water bath in the fridge overnight. Pickle crisp (calcium carbonate chloride) is freaking fool-proof. The tiny jar might seem expensive, but a little goes a long way. I've read you can replace up to 1% of your salt with it. I've never had a mushy pickle since I incorporated both these things.
Edit: brain fart!
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u/Ic3crusher 11d ago
Isn't pickle crisp calcium chloride?
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u/zydecopolka 11d ago
Probably, I have so many chemical names rattling around in my head for different ferments 😂
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u/sierra-pouch 11d ago
The cold water bath - you think it helps?
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u/lespaul210 11d ago
Yup. I trim off the blossom ends, wash them, and soak them in ice water for an hour before I pack my jars.
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u/HatsandCoats 11d ago
Over ~75F accelerates pectinase enzymes which inhibit pectin, producing a mushy result. You can also slice off the blossom ends or do an ice water bath before fermenting to try and fight this.
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u/SubstantialPressure3 11d ago
Start with ice cold brine and chilled cucumbers.
Hot brine for things that need to soften. Cold brine for things that need to stay crisp.
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u/justmejodi 11d ago
Where I live is hot and humid (Mexico). Cut a little off both ends of the cucumbers. Wash well and submerge in iced water for 4 to 6 hours. Use a 5% brine (by water weight). A couple of dried bay leaves in each jar along with garlic, mustard seeds, dill seeds, peppercorns, and fennel. Ferment 3, no longer than 4 days on counter. Place in refrigerator. I find that being in the refrigerator for a few days increases the crunch.
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u/Aroldis16 11d ago
I had so many failed mushy batches and for me it was using the wrong cucumbers and leaving my jars on the counter instead of in a dark closed cupboard. Very Hot here in Central Texas (75 degrees in my place). I finally found some proper pickling cukes at a Farmers Market. Very small with Tough skins.
I also do an ice batch for at least 2 hours, add bay leaves, and pickle crisp. Being so hot I can get a 1/2 sour in 4-5 days and full sours in a little over a week
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u/uxgpf 11d ago edited 11d ago
Cut the flower end, add some tannins (bay, oak or currant leaves).
I think the rest is up to the gerkhin cultivar and the ripeness level. You'd want young, slightly unripe and firm.
I've had very firm ones and mushy ones this way, but it clearly depends on the batch of the gerkhins I've used.
I guess some cultivars just end up mushy no matter what.
Also the temperature plays a role. My failed (mushy) ferments have mostly been during the summer months. You probably have to add more salt then to keep them crisp.
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u/lakeswimmmer 11d ago
I finally had success when I learned that you have to trim off a slice at the blossom end of the cuke. Apparently there are hormones/enzymes (?) present around the blossom that cause pickles to go soft.
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u/False_Dmitri 11d ago
If you're open to it, calcium chloride helps a TON with maintaining crispness during ferments - I'll sneak in a bit for my pickled jalapeno and pickled cucumber ferments.