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My neighbor insisted I needed a 5% brine for my first batch of pickles
I followed his advice, but after a week the cucumbers were way too salty and basically inedible. Turns out he only ever makes sauerkraut, which needs a stronger brine. Anyone have a better starting ratio for basic dill pickles?
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mark_mitchell6d ago
Wait... he told you to use a sauerkraut brine for pickles? That's just crazy. No wonder they're like salt licks. For quick fridge dill pickles, you want to start way lower... like a 3.5% brine is plenty strong. Honestly, I just do a basic 2 tablespoon salt per quart of water ratio and it works every time. It keeps things crisp and tangy without that over the top salty punch.
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the_eric6d ago
Nah, you're all missing the point. A 5% brine is the only way to get a real, long lasting ferment that won't go bad. Your pickles were probably too salty because you didn't let them go long enough to mellow out. That strong salt level kills off the bad stuff early so the good bacteria can do its work safely. A weak brine is just asking for mold and mushy pickles.
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hollyl456d ago
It's a classic case of someone being an expert in one thing and giving advice for something totally different. You see it everywhere, like a car guy telling you how to fix your computer. For pickles, a 3% brine is a much safer start, it gives you that sour tang without the salt overload. I ruined a batch the same way by listening to a friend who only makes kimchi.
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