Let us know what recipe you used please so I don't accidently mislead you, ok?

No they need to be in a brine not plain water. But you can reduce the salt in the new brine. Sounds as if they didn't get rinsed well enough. In fact you don't need to put any salt in the new brine as long as it is at least 50% vinegar (1:1 vinegar to water).

You can even add some sugar to the brine if you wish to off-set some of the salty taste and then taste it first. ;) Trust me you do NOT want to PC pickles. They will go quite soft and mushy and get trashed. Been there - done that.

As an alternative - put them in the fridge and use from there. They will keep for 3-4 months.

Dave

The recipe was from the Ball Complete Book to homepreserving. I don't have it here at work, but it was an old fashioned 3-weeks in a crock recipe. I'll see if I can dig it up online.

Rinse? When?

So was it the Deli Dills? I have the book so I can look it up.

I ferment pickles (though not the Ball recipe) and I use a finishing brine for canning. I don't like the "funkiness" of the fermenting brine after it's sat there a couple of weeks.

Here's a previous thread on salty pickles also that may provide some help.

Carol

Here is a link that might be useful: Salty Fermented Dill Pickles