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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