Pickle Crisp has no salt, nor does it affect or increase the taste of salt. It could be that the salt type you used was incorrect. Pickling salt is what is usually called for in most recipes, and if another type is used, its volume can change. For instance, if a recipe called for Kosher salt, and you used pickling salt, the volume (a cup) would actually be very different and would be much more if the finer grained pickling salt were used. When making pickle brines its always important to TASTE a brine, before committing it to a canned pickle. Simply following a recipe isn't going to give as much success or reliabilty unless there is tasting of the item as well. Brines do tend to be salty at first, only because they are made for replacing some of the excess water found in the cucumbers or other vegetables. If you have just made these pickles and are tasting them right after they are canned, you may want to give them a couple of weeks to equalize the flavor, so it can penetrate into the cukes. On many occaisons, I make a 7 quart batch of pickles and will use a pickle mix. When mixing the brine, I taste it, and if I find that its too salty, I will dilute it with vinegar or water. But that step isn't necessary, if you add the salt, or mix in small amounts, first, let it dissolve, taste, and adjust if necessary. Even commercially made pickles have people tasting a brine before its put into jars. Hopefully, after a few weeks, yours may become more palatable.