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Vegetables from USA and worldwide pickle industry
firm, fully sour fermented cucumbers used for pickles and relish. Made in 5 steps over 12 months – 13 months. The longest step, bulk storage, takes up to 12 months (McFeeters R.F. and Pérez-Díaz I.M). Salt is 6 % (McFeeters R.F. and Pérez-Díaz I.M). Lactobacillus plantarum and Leuconostoc spp. do most of the fermenting.
| Main step | up to 12 monthsReported[ars-p366] | Bulk storage |
|---|---|---|
| Salt | 6 %Reported[ars-p366] | Cover brine |
| Acidity | pH up to 3.5Reported[ars-p415] | Primary fermentation |
| pickling cucumbers |
| NaCl brine |
| CaCl2 |
| Starter: spontaneous or defined-culture (L. plantarum) |
Total time across the recorded steps: 12 months – 13 months
What changes: Starting material: pickling cucumbers loaded into open-top tanks
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Spoilage by yeasts and acid-tolerant bacteria can raise pH after fermentation.
Every number is labelled with how it is known. How this atlas is made
