When last we left them, I had a batch of cloudy sour pickles I was concerned
about. So I replaced the brine, processed 20 minutes in a BWB that came
up to within an inch of the top of the jars and stuck them in the refrigerator.

Since they were not covered properly I assumed I was pasturizing the pickles,
not sterilizing them.

After a few weeks in the fridge, I opened a jar last night. They were so
salty that not even my wife, who loves salty things could eat them.

Can they be rescued? How?

I was wondering if I could soak them in something less salty which would remove
the salt, but would that make them dangerous to eat? Does fermenting them
again convert the salt to something sour and make them edible?

Should I just write it off as a failed experiment?

Thanks in advance,

Geoff.

--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/