Processing pickles in a boiling-water bath and using standard canning jars with new lids will help prevent these problems. Other factors that lead to spoilage include failure to remove blossom ends, failure to thoroughly wash products to be pickled, not removing the scum that accumulates on curing brines, using a weak brine or vinegar solution, not keeping the pickles covered with brine throughout the curing process, using deteriorated ingredients such as moldy garlic or decayed spices, or storing the pickles at too warm a temperature. Other Problems Shriveling happens most often in very sweet or sour pickles and in large whole cucumber pickles. It is caused by using a salt, sugar or vinegar solution that is too strong at the beginning of the pickling process. Overcooking, overprocessing or not starting with fresh produce also may cause shriveling.
Hollow pickles are the result of faulty growth or curing.
Because hollow cucumbers usually float, they can be picked out easily when the cucumbers are washed. Cucumbers that stand for more than 24 hours before processing may become hollow. For best results, use these for relishes rather than whole pickles. Discolored pickles may be caused by iron from hard water or an iron cooking utensil. Iodized salt, ground spices, too much spice, or packing the spice bag in jars will darken pickles.