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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