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Desalting bad pickles

 
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melva02



Joined: 22 Aug 2005
Posts: 3

PostPosted: Mon Aug 22, 2005 4:51 pm    Post subject: Desalting bad pickles Reply with quote

Someone posted on the harvest forum at gardenweb.com about some pickles she canned that were too salty. (In case anyone's unfamiliar, canning recipes are tested for safety, so you don't change them on the fly like most cooking.) I suggested that each jar she opened could be drained of its brine and filled with water to allow some salt to leach out of the pickles. Does anyone have a suggestion as to how long this would take or how often to change the water? She said just replacing the brine with fresh water didn't make much difference right away. Who's a chemist on here? :-)
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LAN3
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PostPosted: Wed Aug 24, 2005 11:53 pm    Post subject: Change the water Reply with quote

I don't know about pickles, but whenever I've ever heard of food being preserved in salt, it general takes several changes of water to get the salt out. I'm thinking specifically of bacalao (salt cod) and things like corned beef and probably salt pork. Of course, this sort of soaking is always a prelude to cooking, while aren't meant for cooking, generally speaking. *shrug*. Change the water several times-- or at least taste the water to see if it's taking salt, because if it isn't, then she might have to stick with her salt-pickles.
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