Too salty pickles

by Karen

I've been making bread and butter pickles for years. This year they turned out too salty. I think I let them sit too long in salt and didn't rinse them enough prior to canning.

My question is can I drain off the brine and re- process them in a fresh batch of brine? Any ideas would be appreciated.

I'm afraid if you reprocessed them you'd end up with overcooked mushy pickles. What I'd do is just dump out the brine and soak them in water or maybe a very weak brine.

Then store them in the fridge. Do this one jar at a time as you use them up. As you open each jar do the same.

I've not done this myself but my research showed that others have done this with success. Be sure and mark the jars now so you won't forget which ones were too salty.

It is worth a try. Let us know how it works.


Has anyone else successfully desalted too salty pickles?

Comments for Too salty pickles

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Too salty pickles
by: Laurie

I know this might sound weird, but I recall that potatoes are the best way to remove salt out of salty things.

I have not done this, but I would try it with one jar just to see how it would work. Try peeling and slicing a few slices of potatoes. Add to jar and wait a day and do a taste test. Potatoes naturally will suck up the salt. Just a suggestion.

I have had salty pickles and tried taking out the brine, washing and rebrining and processing. BIG NO NO! I have also tried dumping brine and adding fresh brine and that worked.

I make Bread and Butter and it does not require soaking prior to processing.

Salty Brine
by: Mac

I just canned 6 pints using your Crunchy Dill recipe. I felt the brine was too salty. I processed them using your brine recipe anyway.

My Question is... do you feel the brine is too salty and if so is it safe to reduce the amount of salt?

new to your site. very nice!

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