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.

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(
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

"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

--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

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

"Melba's Jammin'" wrote in message
...
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

couldn't it be the rinsing? I'm sure I've seen recipes that say to cover
the cukes and rinse with cold water several times. So how many times did
you rinse them? If only once, try 3 times next time.

Just a thought,

Kathi

"Kathi Jones" wrote in message
...

"Melba's Jammin'" wrote in message
...
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

couldn't it be the rinsing? I'm sure I've seen recipes that say to cover
the cukes and rinse with cold water several times. So how many times did
you rinse them? If only once, try 3 times next time.

Just a thought,

Kathi
I rinsed them one handful at a time under running water, but maybe that is
the culprit if you both think that the source is reliable. I will use ice
and rinse more carefully next time. Can I just NOT use salt? What would
that do?

- A -

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?

"SCUBApix" wrote in message
ups.com...
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?

The answer is no, I did not follow that recipe. I followed the one that I
posted.

Alan S wrote:

"SCUBApix" wrote in message

The question is, did the OP follow the recipe?

The answer is no, I did not follow that recipe. I followed the one that I
posted.

Many years ago, my sister-in-law and I were making chili-cheese corn
muffins. We added more cheese, more canned green chilis, which made the
batter too wet so we added more corn meal (not flour).... other
variations from the recipe elided for purposes of brevity... in short,
they were a mess.

She said to me, "Do you think they would have turned out different if
we'd followed the directions?"

B/

"Brian Mailman" wrote in message
...
Alan S wrote:

"SCUBApix" wrote in message

The question is, did the OP follow the recipe?

The answer is no, I did not follow that recipe. I followed the one that I
posted.

Many years ago, my sister-in-law and I were making chili-cheese corn
muffins. We added more cheese, more canned green chilis, which made the
batter too wet so we added more corn meal (not flour).... other variations
from the recipe elided for purposes of brevity... in short, they were a
mess.

She said to me, "Do you think they would have turned out different if we'd
followed the directions?"

B/

If you (and SCUBApix for that matter) would take the time to read the recipe
that I posted (which was copied verbatum) you will note that my problem
actually came from following the directions exactly. Bad directions + no
experience = salty pickles. That being said, I will prevail! Thanks to the
informative input I received from some of the kind people in this newsgroup.
Sounds like you made up a nice batch of chili cheese adobe. They couldn't
possibly be as bad as the fried chicken enchiladas I decided to invent once,
the dog wouldn't even eat those.

- A -

Alan S wrote:

"Brian Mailman" wrote in message
...

She said to me, "Do you think they would have turned out different if we'd
followed the directions?"

B/

If you (and SCUBApix for that matter) would take the time to read the recipe
that I posted (which was copied verbatum) you will note that my problem
actually came from following the directions exactly. Bad directions + no
experience = salty pickles. That being said, I will prevail! Thanks to the
informative input I received from some of the kind people in this newsgroup.
Sounds like you made up a nice batch of chili cheese adobe. They couldn't
possibly be as bad as the fried chicken enchiladas I decided to invent once,
the dog wouldn't even eat those.
- A -

never ever substitute 1 T. powdered oregano for 1 T. chopped leaf oregano in
your lasagna sauce.
Been there, done it differently.
Edrena

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

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?

Correcting myself, Jack, and vindicating the OP at bit: There are two
B&B pickle recipes on that page. One is the USDA rec with the cracked
ice. The other is this:

" Minnesota Spicy Bread-and-Butter Pickles" as posted above by the OP.

Note the absence of the cracked or crushed ice in the MN-specific
recipe. Hinky, you ask me. "-)
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

In article ,
"Tess" wrote:

Kathi
I rinsed them one handful at a time under running water, but maybe that is
the culprit if you both think that the source is reliable. I will use ice
and rinse more carefully next time. Can I just NOT use salt? What would
that do?

- A -

The salt draws moisture from the cukes and they re-absorb it from the
syrup/brine. I'm not sure if it has a crisping effect.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

Alan S wrote:

"Brian Mailman" wrote in message
...
Alan S wrote:

"SCUBApix" wrote in message

The question is, did the OP follow the recipe?

The answer is no, I did not follow that recipe. I followed the one that I
posted.

Many years ago, my sister-in-law and I were making chili-cheese corn
muffins. We added more cheese, more canned green chilis, which made the
batter too wet so we added more corn meal (not flour).... other variations
from the recipe elided for purposes of brevity... in short, they were a
mess.

She said to me, "Do you think they would have turned out different if we'd
followed the directions?"

B/

If you (and SCUBApix for that matter) would take the time to read the recipe
that I posted (which was copied verbatum) you will note that my problem
actually came from following the directions exactly. Bad directions + no
experience = salty pickles.

Ah. That'll tech to skim and pick up a sentence here and there.

That being said, I will prevail! Thanks to the
informative input I received from some of the kind people in this newsgroup.
Sounds like you made up a nice batch of chili cheese adobe. They couldn't
possibly be as bad as the fried chicken enchiladas I decided to invent once,
the dog wouldn't even eat those.

Heh.

B/