The main issue here is that the brine was never tasted prior to filling jars. Simply following a recipe and not even tasting it while its still in process, makes for some very unusual flavors, that might not be very tasty. For me, if I fail to taste a product before its canned, its going to be a total waste of money, time, labor, and energy, if I have to throw it all out. Recipes, for me, are considered guidelines, and I never seem to follow them to the letter unless its what I want as the end result. Many people post a problem with an overly salty pickle, that they have made from a recipe. The issue is, not everyone has the same taste preferences. Home canning can be challenging, but your also wanting it to taste like YOU want it to taste like. If I am canning anything, nothing else is ever going on at the same time. Here, between the garden, computer repairs, a PT job, meat curing, sausage making, fruit picking, and all the house needs, canning is one that can occupy a lot of my time. Each task needs to be concentrated on when its being done. Heinz recipes are many, and none are really the true one, even tough you may have a similar recipe. I am quite sure, that even after all these years, trade secrets are never given out. A good example is KFC chicken, I have seen, and tried many dozens of recipes, and have never been able to exactly duplicate the flavor.

If you are sure you left the salt out and if they are less than 48 hours old - add the salt. Dave

Here's my BOP for this year. The tree is so large all I added is my deer. I think I have a smaller purple tree but it hasn't come out from hiding yet.LOL If it does, I may do some tweaking and repost. When I found this little purple dress ornament couldn't resist and thought it went well with my purple hat tree topper. I was hoping to bring the veil down on the hat but didn't want to cover up my little ornament under it. Here's a closeup of the feathers on the hat and the picture on the ornament. Photobucket is not wanting to resize so it's really a closeup.LOL Hope others will continue to fill up this fun post. I had never heard of decorating the bop before coming here. I love telling others about it for a laugh. And to think some think all we decorate is tables on Holidays.LOL They really should get out more often and check things out before being so vocal. Punk

This is what I found online: "It's true; you can use salted butter in place of unsalted butter in most recipes. The only problem will be that unless you reduce the amount of salt the recipe calls for -- usually by about a quarter teaspoon per stick of butter -- the dish will taste saltier than intended. For strongly flavored foods, like sweets made with chocolate or spices, or for most savory dishes, you probably won't taste a difference. But for more delicate preparations -- like shortbread, butter cookies or a plain white sauce -- the extra salt may be noticeable. Unsalted butter is called for in many recipes because all salted butter is not salted in the same proportion. Therefore, using unsalted butter and adding your own salt gives the cook much more control. And some culinary professionals say that since salted butter has a longer shelf life than unsalted, it may not be as fresh."