Michigan State University Extension
Preserving Food Safely - 01600567


To "desalt" pickles, cover cucumbers with hot water (at
least three times as much water as cucumbers). Let stand
about four hours, ideally in the refrigerator. Stir
occasionally. Lift cucumbers out of the water; pour out the
water; rinse the container.

Repeat two more times.

Prick cucumbers a number of times in several places to
prevent shriveling. Use a silver or stainless steel fork.

Let stand in a weak vinegar solution (1 part water to 3
parts cider vinegar for 12 hours.

If not enough salt has been removed (taste test), let
pickles stand 12 hours longer.

Place the desalted cucumbers in fresh pickling solution
(without salt) and store in the refrigerator. Note, while
a fair amount of salt will be removed during desalting, all
the salt will not be removed.

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.