Shriveling of pickles often occurs when they have been placed at once in
very strong salt or sugar solutions, or even in very strong vinegars.
For this reason avoid such solutions so far as possible. When a strong
solution is desirable the pickles should first be given a preliminary
treatment in a weaker solution. This difficulty is most often encountered
in making sweet pickles. The presence of sugar in high concentrations is
certain to cause shriveling unless