Salt

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romaine ahern

Salt

Hello on low salt diet but love to make pickles etc. Was making the traditional piccalilli but although I used slightly less salt than the recipe stated, the vegetables seem, to my mind to be very salty indeed, probably due to my salt intolerance. Question, the point of brining the vegetables is I assume to preserve them and to get any bitter/extra juices from them - is this a correct assumption? Is this stage really necessary - assumption, probably yes, and if so, is it possible to scale down the amount of salt to taste?
Would appreciate your advice. Thank you very much

Romaine

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Anastasia

Salt

The reason for brining the veg is to harden them , they then keep their shape.
My neighbour came to me a few years ago to ask how to pickle onions.
I told her , but , she decided that brining for 24 hours was not necessary, well she ended up with a jar of soft onions , too soft to eat.
The salty taste is I imagine your intolerance to salt , brining does not leave the veg tasting salty , at least that is what I find.

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sam from worthing

Salt


the salting process is important and necessary.

I imagine you now have an increased taste for all things salty now (i am very similar to you).

just make sure you rinse your salted veggies properly the next day - as the picallying process will dissolve much of it. and then leaving for a good 3 months for the flavours to evolve.

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romaine ahern

Salt

thank you very much for your kind responses, much appreciated. I did rinse the veg thoroughly and wondered whether the pickling process would take away some of the saltiness as the pickle matures. Thanks Again.

Romaine

 
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