Too salty pickles
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?