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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