How to Fix Salty Homemade Pickles.

Don’t be embarrassed. We’ve all been there.  You made homemade pickles and they’re so salty they leave salt stains on your lips.   Here’s how to fix them.

My Kosher Dill Pickle Recipe

So you got your Laura Ingalls on and made homemade pickles.    You don’t do this sort of thing a lot, but you’ve always wanted to make pickles so you did it.  You *finally* made them.  You bought the cucumbers, washed the jars, made the brine, let them sit.

Then you casually mentioned to as many people as possible that you were about to, were in the middle of or had just finished making homemade pickles.

After a few weeks you couldn’t wait any longer and you cracked open a jar, smelled them (delicious!), stuck your fingers into the pickle brine, chose a big, juicy pickle and took a bite. You can’t remember very much of what happened after that because you instantly went into a rare salt coma – the most severe on record since the great Cured Meats and Mixed Nuts convention of ’72.

When friends and family come over asking for one of your famous homemade pickles, you’re forced to lie to them and say they aren’t ready for tasting yet. They need to “steep”.  They’re immature.  You must give this sort of thing time.

One thing leads to another and before you know it you’ve told everyone no one can ever try your pickles because you’re moving to Japan and you’re taking your pickles with you. (Japan is well known around the world for their Fall Fairs pickle competitions and you plan on entering your pickles into all of them on account of the fact you can just tell they’re award winning quality.)

Lord only knows what’ll happen after you and your pickles move to Japan, I mean, it’s a slippery slope. At the very least you’ll get involved in the underground Cosplay world.

Instead of going through all the lies and deception you might want to just fix your salty pickles.

Get a notepad and pencil ready (’cause Laura Ingalls kicks it old school) and take these notes.

How to Fix Salty Pickles

1, Take pickles soak them in water.

The end.


That’s it.  That’s all there is to fixing pickles that are too salty.  So.  Now what are we going to talk about?

I guess I could give you a bit more direction but really there’s not much left to say.

The science behind it is osmosis which you may remember for high school science.  You put the salty pickles into unsalty water and the salt is drawn out of them.

  1. The longer you leave the pickles in plain water, the more salt that comes out of them.
  2. If you cut your pickles into quarters or slices, the salt will dissipate more quickly.
  3. The process should only take 10 – 30 minutes depending on the saltiness and the thickness of the pickle.
  4. Take little bites of the pickle as they sit to see when they’re ready to your liking.
  5. If you leave the pickles in the water too long ALL of the salt (and flavour) will be removed from them leaving them tasteless. So don’t do that.

 

If you made homemade pickles that are two salty those are your options.  Soak them in plain water – or rent yourself a Hello Kitty costume and buy a plane ticket.

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16 Comments

  1. Lynda says:

    We had a too spicy chili and couldn’t eat it (and we like spicy!). Went a tad heavy on the red pepper flakes. Anyway, another can of tomatoes and beans did the trick. Now it’s 👌🏻.

  2. Karen says:

    I just threw mine out! But great tip for next time. Thanks!

  3. Mary W says:

    Always finding a simple fix – you are the best!

  4. “or rent yourself a Hello Kitty costume and buy a plane ticket” LMAO.

  5. Katt Hunsaker says:

    How did you know I needed this!?!? The pickles I just made… 😩

    • Karen says:

      Booo. The other thing you can do is pour half of your brine out and fill the rest of the jar with water when you open them to eat. ~ karen!

  6. oscar schneider says:

    What an unbelievably simple trick! Thanks.

  7. Susan Schneider says:

    This is great! I have pickles from last summer that I haven’t had the heart to throw out. I am going to try this. Since we won’t be eating all of them at once, would the best thing to do be to let them stay in the brine and then only de-salt them as you want to serve some? Thanks for the so-simple fix!

    • Karen says:

      Hi Susan. Yes, just keep them in the brine and either de-salt before serving them or pour out half the brine and refill the jar with water. That will have the same effect but you can keep them in there and not eat them right away. That way it’s a bit of a trial and error thing though. You have to soak and taste. ~ karen!

  8. Lauren from Winnipeg says:

    Stupid question – do you put them back into the same brine?

    • Karen says:

      You do the soaking prior to serving or eating them. If you want to do a whole jar try pouring out half the jar of brine and filling it with water. That’ll help suck out some of the salt of the pickles. Then you can keep the whole jar in the fridge. That way is a bit trial and error because you may need to use more or less water/brine. ~ karen!

  9. Lisa says:

    omg, this was so funny! Are you spying on me??!! Lol… Thanks for the great tips!!

  10. Loli says:

    If you don’t put them back in the same brine-what do you put them into?

    • Karen says:

      This is for eating them individually or serving. If you want to do a whole jar, pour out half of the brine and replace it with water. So you have 1/2 brine and 1/2 water. Leave them and taste them the next day. It’s a bit trial and error, you may need to use more or less water depending on how salty your pickles are. ~ karen!

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