Pickles, brine cured, too salty, but turned out like "Clausen" is it safe two lighten up the salt a little?

Question

Followed the recipe but a 1/2 cup of salt in about a 1/2 gallon of water resulted in a very salty crisp, almost irresistable pickle.
Can I reduce the salt and not die of food poisoning?

Answer 1

I am a former chef and have made homemade dill pickles many, many times. And do not worry about food poisining, just repack them into jars or containers, and when you add the brine only use about 50% and then add either a combination of water and vinegar, or either one straight, if you like a more sour vinegary pickle.

If you concerned, when repacking heat the brine to the boil and the add it to the pickles in the jars or containers and then cool it with the water/vinegar solution. I would use the 50% brine and the same ratio for the vinegar water solution, then the pickles will be less salty and the will stay crisp.

Answer 2

you're this style of sweetie....and that i'm 'in simple terms approximately' embarassed to admit I had no clue what the hell you have been speaking approximately until I study the fairly some solutions. (easily it grow to be Sofia...the sunshine bulb got here on, oh yeah, jewelry! ha) ~tomboy~ I purely squeal whilst *censored*....and oh my do I SQUEAL

Answer 3

Of course