skip to main content

Dill Pickles Too Salty

19 years ago

I made kosher dill pickles from 2 different recipes I found on the Jewish food website. They are generally good tasting and crisp, but both are extremely salty (one more so than the other). Will that saltiness discipate over time. Would it help to soak them in water? Any advice would be appreciated.

John A

Sort by:Oldest

Comments (6)

kuzariprincess
19 years ago
I made jewish style dill pickles this year and mine were too salty also. If you empty the jar part way and refill it with fresh water and leave it in the fridge for 24 hours they will be OK.

My recipe has no vinegar so the pickles forment in the brine. They must be stored in a cool dark place and refigerated after opening. They bubble up when you open them so its a good idea to do that in the sink.
readinglady
19 years ago
I ferment my pickles then replace the brine with a lighter finishing brine and can them in that.

Not only do I find the fermenting brine too salty, it also gets "funky" and I like a fresh brine better for the pickles to sit in long-term.

Carol
Related Discussions
SALTY fermented dill pickles
Q
Comments (49)
Can't say what Mom used to do but many did store their fully fermented pickles in the cellar or a root cellar because the temps there were about the same as fridge temps 40-45 or even cooler in the winter. But even then they won't store for long so they'd need to be eaten within a reasonable length of time. Now days the guidelines read: Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. So processing them after they are fully fermented allows for longer shelf storage and it also eliminates the need to skim them every few days since the processing prevents any molds, listeria or yeasts from developing. Here is a link that might be useful: Fermented Dill Pickles instructions
...See More
Help with Mrs Wages Quick Process Dill Pickle Recipe
Q
Comments (16)
"3 1/3 c vinegar and 7 1/3 c water" (they are also smaller packs and make less pickles). That is a 50:50 (even a little better than 50:50) mix and would be safe. Erica - it finally dawned on me during supper just how flat out wrong my math was when I said that. It never was my strong suit and age has made it even less so. I still feel the Mrs. Wages mixes are safe to use because of the long established experience with them and their added citric acid, but please disregard my flawed math assurances when making up your mind, ok? Sorry for the confusion. Dave PS: yes on the Annie's salsa question assuming you use the full cup of acid (vinegar, bottled lemon or lime juice).
...See More
Dill Pickles Too Salty
Q
Comments (7)
Brined for 10 days? Do you mean they were fermented? Pickles are brined for a few hours or maybe overnight except for fruits and a couple of candied sweet pickles. If you are fermenting them and added too much salt to begin with for the weight of the food then since it has only been 10 days - which isn't very long - you can just add more cukes and okra to dilute the salty flavor and even add a bit of sugar and let it keep fermenting longer until the salt level drops. But if you want to stop the fermenting process instead, then yeah you can rinse and pack in the 1:1 vinegar/water mix of your choice. White gives a sharp, cider gives a more mellow flavor. But it won't eliminate all of the over-salty flavor. If you mean something other than fermenting could you tell us exactly what recipe you are using? Dave
...See More
Dill Pickles
Q
Comments (15)
I agree with Jim on this one. I think for the flavor you want you're going to need a traditional fermented recipe. As far as your soft pickles are concerned, if they're not just soft but mushy or even slimy, then definitely discard. If they're merely somewhat soft but the flavor is OK, you might consider taking some jars, grinding the pickles up and using as dill relish, either plain or mixed with mustard and mayonnaise. There are many reasons why pickles can be soft. The processing time is the least of it. The condition of the cucumbers, the preparation of the cucumbers, the water, the strength of the brine, the frequency of skimming, the temperature of the room where they're curing are all factors. While I like crisp pickles, crispness is not my main criterion. Flavor is. Therefore, I avoid pickle crisp or any commercial spice blends or "pickle kits." Pickle Crisp to me leaves an aftertaste. Alum should not be necessary either but if used it's only helpful with fermented pickles. I've appended one thread about soft pickles which discusses the issue more thoroughly, but if you enter "soft pickles" (without quotes) in the search window on the main Harvest Forum page, you'll get all kinds of threads. They can be a veritable pickle primer. Here's a document from the University of Wisconsin which also contains a wealth of information about pickle making: Homemade Pickles and Relishes . I hope this helps. Don't give up. Making pickles can be very satisfying but no question there is a learning curve. Carol Here is a link that might be useful: What Went Wrong with My Pickles?
...See More
kuzariprincess
19 years ago
Carol,
How do you do that?
dgkritch
19 years ago
Yeah, Carol, can you post your method/recipe?
TIA,
Deanna
readinglady
19 years ago
Sure. It's not my method, it's from a pickling brochure from University of Wisconsin Extension service.

First I wanted to mention that for fermented pickles the proportion of salt is critical for safety during the fermenting process. If you're really unhappy with the amount of salt you may want to go to a quick pickle where you have more latitude to reduce the amount.

Otherwise, soaking after fermentation and before eating should reduce the salty taste to an acceptable level. Long-fermented pickles have such a full flavor compared to the quick pickles, I'd hate to switch.

I'm wondering if there was a problem measuring the salt. If you can go by weight, that may help. Canning and pickling salt is 7 3/4 oz. per cup. It's really important if you use another unadulterated pure salt like Diamond Crystal Kosher or plain sea salt that you maintain the same amount by weight in the brine. It's possible, depending upon the method of measure, that you ended up with excess salt. It wouldn't take much.

When the pickles are finished (translucent when broken open) I pour off the old brine and rinse the pickles. Then I make a finishing brine 1/2 cup C&P salt to 1 quart vinegar to 1 gallon of water.

I haven't investigated whether I could eliminate the salt in the finishing brine and just go for 50% vinegar and 50% water because I'd rather not change the flavor of the pickle. Salt can be soaked out but vinegar is harder to remove.

I pack the pickles in quarts, adding a garlic clove, 6 peppercorns or a dried red pepper and a head of dill. Boil the finishing brine for 5 minutes, pour over (1/2" headspace - remove bubbles) and process in a boiling water bath 20 minutes for quarts.

There's still salt but the result is much brighter yet with the complexity of fermentation.

Carol
dgkritch
19 years ago
How much water per cup (or 7 3/4 oz.) of salt for the original fermenting brine? Or did I miss it...?? :+)

Deanna

Related Stories

EDIBLE GARDENS Herb Garden Essentials: Grow Your Own Tasty, Frilly Dill

By Marianne Lipanovich

Flavor your food and attract butterflies with easy-care (and pretty) dill in the garden

SUMMER FRUITS AND VEGETABLES Summer Crops: How to Grow Cucumbers

By Marianne Lipanovich

Pick a peck for pickles or opt for fewer and raw — no matter how you slice them, cucumbers are great for summer gardens small to large

FEEL-GOOD HOME Simple Pleasures: Make Do and Mend

By Laura Gaskill

Experience the satisfaction of fixing, repurposing and creating things yourself around the home

LIFE Show Us Your Thanksgiving Fails

By Mary Jo Bowling

On some holidays you are just thankful when it’s over

COLOR Dreaming in Color: 8 Gorgeously Green Bedrooms

By Jennifer Ott Design

Bring in a bold splash of watery blue-green or a slice of soft celery for a colorful yet sleep-friendly sanctuary

COLOR 11 Terrific Paint Color Matches for Wood Details

By Charmean Neithart Interiors

Pair your wood trim and cabinets with the right shade of wall paint to bring out the beauty in both

FARM YOUR YARD If You Have Room for Only One Summer Crop ...

Get an edible that’s long on flavor even if you’re short on space, with a long-time gardener’s favorite picks

COLOR Color of the Week: 10 Tangy Ways with Citrus Green

By Jennifer Ott Design

Add some zest to your home with a little — or a lot of — lively lime

MOST POPULAR How to Reface Your Old Kitchen Cabinets

By Steven Corley Randel, Architect

Find out what’s involved in updating your cabinets by refinishing or replacing doors and drawers

GARDENING GUIDES Great Design Plant: Ribes Malvaceum

By Debbie Ballentine

Plant pink chaparral currant for graceful winter tassels and an excuse to make black currant tarts

Sponsored

More Discussions

Tonight’s stirfry and something NEW!

17

More eggplant & pork

13

Follow-ups and Thanks re Pie, Fruit Leather and Halloween

6

Jamaican Jerk - It's not just chicken and pork

3

Help please with cornbread issues

2