Quizzes & Puzzles0 min ago
too salty
8 Answers
why are the pickles I make too salty
I go by the book soak them in brine (2oz salt to a pint of water) for 24 hours.wash them well, pack them in jars and use white or malt vinegar. but are always salty I have tried onions and cucumber any tips??
can I dilute the vinegar or not soak them in the brine?
Answers
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Some simple solutions that may (or not) help. Be sure to use granulated salt, not flake type salt. I have found that kosher salt sometimes works better than
pickling salt. Be sure to place the cucumbers in ice water for at least 2 hours just before putting them into the brine. Does your house have a water softener? If so, try using some bottled water to make the brine. Did you remove the blossom end of the cuke completly? At any rate... best of luck!
pickling salt. Be sure to place the cucumbers in ice water for at least 2 hours just before putting them into the brine. Does your house have a water softener? If so, try using some bottled water to make the brine. Did you remove the blossom end of the cuke completly? At any rate... best of luck!
Sure, kaktus... it's pure, refined rock salt used for pickling because it does not contain magnesium carbonate. It thus does not cloud brine solutions. It also does not contain iodine, calcium silicate or yellow prussate of soda, which are added to table salt to ensure that it pours even in humid conditions The salt itself is not kosher, meaning it doesn't conform to Jewish food laws, but this salt is used to make meat kosher. The Jewish holy book, the Torah, prohibits consumption of any blood, which is why kosher meat must be slaughtered and prepared in a specific manner. A common way of removing the final traces of blood from meat is to soak and salt it...
Because of its large molecular crystal composition, we also use it in a paste to coat roasts and other meats prepared in an old, well seasoned cast iron pot inherited from my Great-grandmother. The salt and pot combination will make any cut of meat tender and delicious...
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