Why Do Homemade Pickles Fizz. Posted by slkinsey at 711 AM on September 27 2020 5 favorites. The lid is usually bubbled as the jar is filled with gas and thriving Lactobacillus bacteria.
The jars actually always looked kind of over stuffed when Ive looked at them before the tops bulging over. The fizzing when you opened them and the fact that they are soft and mushy is most likely due to enzyme activity from bacteria yeasts and molds. Learn about how temperature affects culturing choosing the right amount of salt and some tricks for making crunchy pickles.
I just opened a jar of Nathans Kosher Pickle Halves that has been sitting a month or two in the pantry since purchase.
We are more used to vinegar pickles which are not fermented and do not fizz. A very common contaminant that causes fizziness or pressure in acidic foods tomatoes and pickles is Clostridium botulinum. I guess this isnt exactly a home cooking issue but here it goes. Heres my recipe it makes one quart jar of pickles.
