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processing pickles starts when the product is placed into the boiling water.
An exception to the general rule of end processing is the quick dill pickle made in the jar. A very short five-minute boiling water process is advised. Heat the pickles immediately after the boiling vinegar solution is poured over the packed pickles. This will help seal the jars and destroy any yeast or molds present.
Some problems that have been called in to the Cooperative Extension Office and the possible causes are given below:
Soft or slippery pickles:
Blossom ends not removed
Vinegar of too low acidity used
Not enough salt in brine
Cucumbers not completely submerged in brine
Improper processing
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