Michigan State University Extension
Preserving Food Safely - 01600567
10/13/97

DESALTING CURED CUCUMBERS

 To "desalt" pickles,  cover  cucumbers with hot water  (at

least
three  times  as much water as  cucumbers).  Let stand

about
 four  hours,  ideally  in  the   refrigerator.   Stir

occasionally.
 Lift cucumbers out of the water; pour out the

water;
rinse the container.                                 

 Repeat two more times.                                    

 Prick  cucumbers a  number of  times in  several places to

prevent
shriveling.   Use a silver or stainless  steel fork.

  Let stand in a weak  vinegar solution  (1 part water to 3

parts
cider vinegar for 12 hours.                           

  If not  enough  salt has  been removed  (taste test), let

pickles
stand 12 hours longer.                              

  Place the  desalted cucumbers  in fresh pickling solution

(without
salt) and  store  in the refrigerator.  Note, while

a
fair amount of salt will  be removed during desalting, all

the
salt will not be removed.                               

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