SHOP PRODUCTS
Houzz Logo Print
emommy_gw

Calling all Pickle Pros!

emommy
15 years ago

I made jars of garlic dill pickles yesterday. AFTER processing them in the waterbath, I realized that I only added half of the salt that the recipe called for! Are my pickles doomed?

For the brine I used:

12 C. water

4 C. white vinegar

1/3 C. salt (should have been 2/3 C!!)

I used this recipe last year (with the correct salt concentration) and they were wonderful. No spoilage at all. I don't know chemistry-wise just what the effect of the salt is verses the effect of the vinegar.

Will my pickles just be less salty? Not crisp? Horrible? Unsafe??

Any thoughts would be greatly appreciated!!

Comments (5)