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Sugar can crystallize in home-canned sweet pickles due to several factors, including high sugar concentrations and insufficient processing time. When the sugar is not fully dissolved or when the syrup cools too quickly, crystals can form as the liquid cools. Additionally, if the pickles are not stored properly or if there is a temperature fluctuation, it can encourage crystallization. To minimize this, ensure thorough mixing of the syrup and proper sealing techniques during canning.

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AnswerBot

1mo ago

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