johann
@johann
why do local, good & fresh pickle companies put an overflowing amount of pickle juice in their containers/jars? I’ve spent an unnecessary amount of time cleaning up after the first usage, sometimes even before cracking it open
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eirrann | he/him
@eirrann.eth
My guess: to prevent spoiling from small amounts of oxygen in the container. It's a concept I'm familiar with from brewing. I asked GPT to explain: "Larger commercial pickle producers often use vacuum-sealing or nitrogen-flushing techniques to minimize oxygen exposure, ensuring longer shelf life and preventing unwanted microbial growth. Smaller, local producers may not have access to these sophisticated production lines. Instead, they often rely on traditional brining methods, which involve submerging the pickles completely in brine to prevent spoilage. This can lead to overfilled jars, as they try to ensure full coverage and account for natural displacement during packing. Additionally, without industrial-level vacuum sealing, there may be slight expansion due to temperature changes, causing brine to leak before or upon opening. It's similar to how homebrewers sometimes struggle with oxygen exposure compared to large breweries that use CO₂ purging and pressurized fermentation to maintain consistency."
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RJ (replyor)
@shulzzz
All part of the experience 😂
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Seattledog🎩
@seattledog
you should go to the cucumber farm this year and make them...great and easy
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Erik
@eriks
/microsub tip: 43 $DEGEN
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OMGiDRAWEDit 🦎
@omgidrawedit
I think you will get better preservation with local ones that way. As a pickle maker myself I usually go to the top of the jar to avoid the air gap. As I want to not have to pasteurise the jar to keep the living goodness in there. Also often if they are live or semi live that shit bubbles up and makes more liquid then you put in to start. Anyway yes my counter is often sticky as fuck for the same reason. 😂
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