John,
Last week I canned the kosher dill recipe which I got from the Harvest Forum. They are extremely salty. I haven't decided what to do with them. They are already canned and on the shelf.

I've had this happen with a lot of older pickle recipes. Now, if I'm fermenting anything, I use the basic sauerkraut concentration of 5 lbs veggies, 3 tablespoons salt, which isn't too bad at all.

Most of my cucumber pickles are made using a 1/2 - water, 1/2 cider vinegar liquid, and I put, directly, a level teaspoon of salt into each quart jar. Thats about perfect for me.

You might try draining the liquid and soaking them in water, like a traditional salt cured ham, I have no idea what that would do with a cucumber.

I think soaking would work. I'd do only a small amount at a time and ice-water soak. That should help retain any crispness.

This is just a guess, but I'd venture that a number of the traditional recipes are heavy on salt as a preservative and botulism-preventative. With canning it's less of an issue, but you'd still have to be really careful.

There are lots of great, safe-tested pickle recipes out there. I hope you don't give up because one was unsatisfactory.

Carol

You can soak them later to remove some of the salt. I use the Heinz Kosher recipe all the time. They don't seem too salty to me. I am not sure, but I do hear that sometimes. Maybe they are not using accurate measuring cups or spoons ? You really need to use a dry measuring cup for dry things. The one I use says 1/4 cup salt. Now, if you use a liquid measuring cup instead of a dry one for the salt, that could make the measurement off and too salty.
Some ingredients really do measure differently this way. I had to prove it to my husband.
You can safely cut down on salt in quick pack pickles.

I have brined my cukes and okra for 10 days, now too salty to enjoy. Remove liquid , rinse the veggies, repack in white vinegar & water? cider vinegar and water 1:1? These have not been cooked, are these savable?

Brined for 10 days? Do you mean they were fermented? Pickles are brined for a few hours or maybe overnight except for fruits and a couple of candied sweet pickles.

If you are fermenting them and added too much salt to begin with for the weight of the food then since it has only been 10 days - which isn't very long - you can just add more cukes and okra to dilute the salty flavor and even add a bit of sugar and let it keep fermenting longer until the salt level drops. But if you want to stop the fermenting process instead, then yeah you can rinse and pack in the 1:1 vinegar/water mix of your choice. White gives a sharp, cider gives a more mellow flavor. But it won't eliminate all of the over-salty flavor.

If you mean something other than fermenting could you tell us exactly what recipe you are using?

Dave