Do not be embarrassed. We have all been there. You have prepared homemade pickles and they are so salty that they leave salt spots on your lips. Here's how to solve them.
My Kosher Dill Pickle Recipe
So you took your Laura Ingalls and made homemade pickles. You do not do much of this sort of thing, but you've always wanted to create pickles so you did it. Finally * you made them. You bought cucumbers, washed the jars, prepared the brine, sat down.
Then you casually hinted at the most people you were about to do, they were in the middle or had just finished making homemade pickles.
After a few weeks you could not wait any longer and opened a jar, I sniffed (delicious!), Slipped his fingers into the brine, took off a large, juicy pickle and took a bite. You can not remember much of what happened after you immediately stumbled upon a rare salt coma, the most serious ever recorded after the great Cured Meats and Mixed Nuts convention of '72.
When friends and family come to ask for one of your famous home-made pickles, you are forced to lie to them and say they are not ready for tasting yet. They need "steep". They are immature. You have to give this kind of thing at the time.
One thing pulls the other and before you know it you've told everyone that no one can ever try pickles because you're moving to Japan and bringing your pickles with you. (Japan is famous all over the world for their Fall Fairs pickle competitions and you plan to include your pickles in all of them in view of the fact that you can simply say they are of award-winning quality.)
Sir only knows what will happen after you and your pickles move to Japan, I mean, it's a slippery track. At least you will be involved in the underground world of Cosplay.
Instead of going through all lies and deception, you may simply want to adjust the savory pickles.
Get a notebook and a pencil ready (because Laura Ingalls kicks him in the old school) and take these notes.
How to solve salted pickles
1, Take the pickles soak them in water.
That's all. That's all there is to pick up overly salted pickles. So. Now what will we talk about?
I guess I can give you a little more direction, but there really is not much to say.
The science behind it is the osmosis that you might remember for high school science. Put salted pickles in unsalted water and salt is extracted from them.
- The longer you leave the pickles in plain water, the more salt comes out of them.
- If you cut the pickles into quarters or slices, the salt will dissipate more quickly.
- The process should take only 10 to 30 minutes depending on salinity and the thickness of the pickle.
- Take small bites of pickles as they sit down to see when they're ready for your taste.
- If you leave the pickles in the water for too long, ALL the salt (and the taste) will be removed from them leaving them bland. So do not do it.
If you made homemade pickles that are two savory, those are your options. Immerse them in natural water or rent a Hello Kitty costume and buy a plane ticket.
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