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Old 08-27-2014, 09:29 PM   #1
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Dill pickles too salty

how can I correct too salty dill pickles? I can't taste any dill or garlic either. what can I do? I don't want to see all these quarts get thrown away. can anyone help me?

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Old 08-27-2014, 10:51 PM   #2
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I do a lot of canning, but pickles are not my forte. Be patient and give it some time. Someone will probably come along and offer help.
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Old 08-27-2014, 11:05 PM   #3
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What is your brine recipe? I've found 1 cup vinegar, 1 cup water, and 1 tbsp pickling salt hits the right balance.

There's not much you can do once you have canned them, though. You could try to re-can them with a less salty brine, but another trip through the water bath will probably turn your pickles to mush.

As far as not tasting enough dill or garlic, give it some time. If you just canned them it will take a few weeks for the added flavorings to become noticeable. I find pickles taste their best after about 2-3 months of curing.
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Old 08-27-2014, 11:23 PM   #4
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Dill pickles too salty

I agree with Steve, they may just need more time. I'm wondering if rinsing them off, then making them into refrigerator or freezer pickles with new brine, dill, and garlic, without recanning or reheating, might be worth a shot if they're still too salty.
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Old 08-28-2014, 07:29 AM   #5
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When you open them, try pouring out some of the brine and replacing it with plain water and letting them sit for a while. I remember seeing that when I was looking at corned beef recipes and somebody was complaining theirs was too salty and that was offered as a quick fix. Makes since as the solution will try to balance itself. Might take some trial and error to get the balance right but it's better than tossing the pickles.
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Old 08-29-2014, 08:40 AM   #6
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salty pickles

I will try your suggestion. thank you
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Old 08-29-2014, 08:43 AM   #7
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my brine is to 4 doz pickles to 1/3c of salt. equal amts of vinegar and water.
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Old 08-29-2014, 08:46 AM   #8
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I also use 1/4t of alum. is this right?
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Old 08-29-2014, 08:51 AM   #9
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I am polish and i have never had any problems with my pickles before. i did use pickling salt. this is my recipe:
4qts of pickles, 1qt vinegar, 1qt water, 1/3c salt, 4lg bunches of dill, 4 gloves of garlic, 1T peppercorns
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Old 08-29-2014, 01:28 PM   #10
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Quote:
Originally Posted by rodsgirl View Post
I am polish and i have never had any problems with my pickles before. i did use pickling salt. this is my recipe:
4qts of pickles, 1qt vinegar, 1qt water, 1/3c salt, 4lg bunches of dill, 4 gloves of garlic, 1T peppercorns
That sounds like too much salt. I would only add a quarter cup of pickling salt for that amount of water and vinegar. I don't add alum to my brine. I know that's supposed to help with crispness, though.

For each US quart of pickles, I add two heads (the flower part) of dill, and 2 cloves of garlic. I cut each garlic clove into 2 or 3 pieces. I also add 1 tablespoon of "pickling spice," which contains seeds of coriander, dill, and mustard. It also contains broken pieces of bay leaf. I then pack the jars and pour the brine over the top.
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