Accidently reduced salt in pickling recipe - are these pickles still safe?

Question

A dill pickle recipe called for 1.5 cups vinegar, 1.5 cups water, and 2 tablespoons salt. I doubled the bring, but forgot to double the salt before canning my pickles. I ended up with:

3 cups Apple cider vinegar (5% acidity)
3 cups water
2 tablespoons pickling salt

Will these pickles still be safe to eat? There is a wide range of vinegar:water:salt ratios online, and I'm not sure what is safe.

score 2 · Accepted Answer · answered Nov 16 '15 at 14:24

2

With that level of salt, I think it was more for flavor rather than curing properties. They'll be safe, but they'll probably taste somewhat flat.

answered Nov 16 '15 at 14:24

Escoce

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Wait a minute, you're in The Great Outdoors, Hey! – Kyle Mar 29 '16 at 14:39
@Mr.Derpinthoughton Yep, and that's not the only other one. :-) – Escoce Mar 29 '16 at 15:22

score 1 · Answer 2 · answered Nov 16 '15 at 15:00

1

The vinegar should still introduce enough acidity for it not to matter. A couple of tablespoon is not enough for a brine anyway.

answered Nov 16 '15 at 15:00

Neil Meyer

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Accidently reduced salt in pickling recipe - are these pickles still safe?

2 Answers2