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Fermented pickles overpowered by salt

HabaneroLady | Jul 22, 201710:46 AM

I am trying to make fermented pickles for the first time. I have tried two recipes. One is from The Joy of Pickling and the other is from the University of Wisconsin Extension. Both call for a specified ratio of canning & pickling salt to water along with various herbs and spices. Both call for fermentation periods of 2-3 weeks. I have done them for 3 weeks each.

The result, both times, has been cucumbers that are overwhelmed by salt taste. Basically, they taste like salt with a little bit of cucumber flavor. The vinegar, dill, and hot pepper tastes seem to be missing. Or maybe I should say over powered by salt to the point where you cannot detect them.

Can anyone help troubleshoot this problem?

Thank you in advance!


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