This generally results from microbial action which causes spoilage. Once a pickle becomes soft it cannot be made firm again. Microbial activity may be caused by
—Too little salt or acid
—Cucumbers not covered with brine during fermentation
—Scum not removed from brine during fermentation
—Insufficient heat treatment
—Seal is not airtight
—Moldy garlic or spices
Blossoms, if not removed from the cucumbers before fermentation, may contain fungi or yeasts responsible for enzymatic softening.
Why are pickles shriveled?
—Using too strong a vinegar, sugar or salt solution at the start of the pickling process. In making the very sweet or very sour pickles, it is best to start with a dilute solution and increase gradually to the desired strength