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Wed, Jul 10, 13 at 9:11
| I made a batch of pickles recently and they are way too vinegary. (They were bread & butter pickles). Can I do anything about this at this point. That is, can I just drain them and make a less astringent pickling solution and then recan/process them? |
Follow-Up Postings:
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| Did you follow the recipe? Be aware that it often takes several weeks (like 4-6) for vinegar products to mellow. If you only made them recently, I wouldn't necessarily go by what they taste like now. |
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- Posted by myfamilysfarm 5b (My Page) on Wed, Jul 10, 13 at 11:33
| I believe the pickles would get mushier if reprocessed. How about just waiting til you open them, then mellow the brine at that time, jar by jar. |
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| Agree with the above. You most likely opened them too soon. Most recipes say a minimum of 6 weeks wait. And reprocessing will indeed result in very mushy pickles. So the best method is to add a bit of sugar to the jar after you open it to off set the vinegar taste IF it still remains that is. For future reference you can always substitute cider vinegar for white. Cider has a much more mellow flavor than white does and many prefer it. Dave |
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