The process is very simple, but I've discovered the salt water is easily over done. I'm sure my next batch will be better.
Is there anything that can be done to pickles that are too salty? I've replace the brine with a lower concentration, but I don't think you can have much effect in desalting a cucumber.
Bathing in pickle water, the new beauty technique.
It sure smells better than formaldehyde!
How hard is it to prufread?
One word: turpentine!
You're soaking in it!
I make these sour-sweet-spicy pickles:
Buy sour pickles, pour out the sour brine and reserve, remove the pickles, cut into chunks, pack back into their jar with sugar and Penzeys pickling spice -- no liquid! The jar should hold as much sugar as possible. The lid will barely fit back on the jar.
Screw the lid on and leave on the counter. In an hour or so the sugar will start to draw liquid from the pickles. Turn over periodically until all sugar is dissolved -- takes about 24 hours.
If head room develops at the top, pour in some of the reserved sour brine to fill the pickle jar to the brim.
Refrigerate and enjoy.
Put a raw potato in the brine. It will absorb the extra salt. (Peel it first).
if you have sore legs, epsom salts in the bath really works!