Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Fermenting Pickling Pickles Fermenting Crock

Fermented pickles overpowered by salt

Share:

Home Cooking 12

Fermented pickles overpowered by salt

HabaneroLady | Jul 22, 2017 10:46 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!

Angie

Want to stay up to date with this post?

Recommended From Chowhound