In article . com,
"SCUBApix" wrote:

Melba's Jammin' wrote:
In article ,
"Alan S" wrote:

"Melba's Jammin'" wrote in message
...
In article ,
"Tess" wrote:

I made a batch of bread and butter pickles and this recipe called
for letting the cucumbers and onions sit in salt for an hour. I
rinsed the salt off after an hour per the instructions. I put them
in the refrigerator over night and when I made the pickles, they
taste really salty. Does that salty taste go away after they sit
for a few weeks? or are they just going to be salty pickles? I
won't eat them like they are now. Is there a way to NOT have them
be so salty?


Thanks!

This is the recipe:

Minnesota Spicy Bread-and-Butter Pickles

3 qts. cucumbers, medium size, sliced
8 onions, small, sliced
1/2 cup canning salt
1 pint vinegar, 4 to 6 percent acidity
1 cup sugar
1 tsp. celery seeds
1 tsp. mustard seeds
1 tsp. ginger, ground
1 tsp. peppercorns
1 tsp. turmeric
1 tsp. cinnamon

Yield: 4 to 5 pints
Sprinkle sliced cucumbers and onion with canning salt and let
stand 1 hour. Drain the liquid from these vegetables and rinse.
Make hot syrup of the sugar, vinegar, and spices. Bring the syrup
to a boil. Add drained cucumbers and onions to the hot syrup and
bring to a boil again. Pack into clean, hot pint jars to within
1/2 inch of top. Wipe rim of the jar. Adjust jar lid as in
fresh-pack dills. Have water boiling in canner. Process in
simmering water bath at 200 to 205 degrees F for 5 minutes. Count
processing time when water returns to a simmer. Set the jars
upright several inches apart on a wire rack or wooden board to
cool.


Hmmmm. I use 1/3 cup salt and lots of cracked ice when I prepare my
B&B's. I expect that the melting ice dilutes the salty taste.

I would not expect them to taste less salty after they age for a few
weeks. I think you're stuck. "Minnesota Spicy Bread-and-Butter
Pickles," huh? Where did you get the recipe? Any possibility you
could
contact its creator and ask about the salty taste? Maybe there's a
misprint. :-o(


Yes. I was afraid of this, but oh well, I gotta learn some way I suppose.
I
got the recipe off the internet. I tried a brand of pickles called
"Wickles"
and really liked them. They are a spicy bread and butter kind of flavor.
I
went looking for a "spicy bread and butter pickle" recipe on google and
came
up with the Minnesota recipe. I will try your method next time and add
some
hot peppers to the mix and see what happens, and I won't be using any
recipes from that web site again. Thx for the info. The recipe was posted
he

http://www.extension.umn.edu/distrib...on/DJ1090.html

Hmmm. I'd trust my life to the U of MN's Food Science Department and
the Extension folks who consult with them. Bill Schafer did a lot of
the preserving testing and research and I just learned that he's retired
within the last year or two. I have to wonder, though, if the omission
of ice in the prep soak is not an accidental error because including ice
or water is standard in a couple other recipes I've checked. I think
I'll ask the folks at the U and also another food scientist I know (a
professional pickle-maker even!)
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

Barb, if you go to the referenced link in the OP's response to where
the recipe is and scroll down to the Bread & Butter Pickle recipe, it
says "Combine cucumbers and onions in a large bowl. Add salt. Cover
with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding
more ice as needed."

The question is, did the OP follow the recipe?

I saw that, too. And wondered the same. I think I looked at the link
after I posted ‹ I don't remember. Ack!!
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller