Salty Pickles

[so lucky]

OK, I admit it--I goofed up and either put too much salt in the soaking brine for one batch of the bread and butter pickles, or didn't rinse them well enough. So they are too salty. Any remedies? I had 1/2 pint left over, and put it in the fridge, and have tasted it twice. They have been canned for about 2 weeks. Will the saltiness dissipate with time? Compost them?

 

[digitS']

I doubt if I know the answer but I'm in kind of a mental cucumber/pickle this morning .

The most common way I am enjoying a pickled cucumber is as pickle relish - mixed with a tablespoon or 2 of mayo, in a sandwich.

There are low sodium prepared mustards and I was a little shocked to see how much sodium there is in mayo!! Mine has 115mg per tablespoon! Anyway, there are low sodium mayonnaise brands. Maybe this would be an answer . . .

Steve

 

[HunkieDorie23]

I like salty but you could try taking them out of the juice re-rinsing them and adding them to a less salty brine. Only problem is .... will the less salty brine be safe to keep the pickles all winter. Make sure you use enough to keep the bacteria in check or you could loose the whole batch. I tried a different recipe last year and got really sour dill pickles. I hated them so I took them out and rinsed them and them canned them in my favorite juice and it did help. Maybe just try a jar or two and see how it works out.

Let us know. Mad science experience are always great learning for everyone.

 

[so lucky]

I wonder if processing them again would turn them to mush?

 

[hangin'witthepeeps]

I threw out all my pickles last year because the recipe I used called for too much salt. Check out this video, the only thing I add is Pickle Crisp and I make sure to chill my cucumbers. It's really good.

http://www.youtube.com/watch?v=BIiRFb7lkzA&feature=plcp