My brine ratio took me 6 months to get right

I kept getting mushy pickles and couldn't figure out why. Turns out I was using a 2% brine when I needed 3.5% for crunchy cucumbers. It took me half a year of trial and error before I found a fermentation forum post that explained the difference. Now I measure everything by weight instead of volume and it's night and day. Has anyone else dealt with soggy veg from getting the salt wrong?

2 comments

2 Comments

anthonykim22d ago

Damn. 2% brine will do that to you every time. I learned the hard way with green beans last summer. They turned into mush after two weeks in the jar. Switched to 3.5% and now they stay crunchy for months. Weight is the only way to go. Volume measurements are a gamble.

morgan.joseph21d agoMost Upvoted

Did you ever try doing a 24 hour salt soak before the brine? I started doing that after my green beans turned to mush and it made a huge difference. I think it helps pull out extra moisture so the veg stays firmer.