Hit 50 jars of fermented pickles last week and it got me thinking about salt ratios

I reached 50 batches of fermented dill pickles last Tuesday, and I noticed my 3.5% salt brine from the first 25 jars gave way milder results than the 5% I've been using lately. Some people swear by the lower salt for more crunch, but I've had zero mush issues with the higher ratio even after 8 weeks in the fridge. What's your go to salt percentage for pickles, and do you adjust it depending on the cucumber variety or just stick to one number?

3 comments

3 Comments

william_carter15d ago

My first 15 jars I was dead set on 3.5% because I read that's what the pros use, but then I had a batch go soft after only 4 weeks and it completely changed my mind. I switched to 4.5% and haven't touched anything lower since, even with different cucumber types like Kirby versus my garden grown pickling cukes. The higher salt just locks in that crunch better for me, especially when I let them sit for a month or two in the fridge. I still see people arguing about the perfect number online, but honestly once you go past 4% you stop worrying about mush altogether.

sarah53115d ago

Tried 5% once by accident @william_carter and it was like eating a salt lick.

gonzalez.reese14d ago

Same experience here @william_carter, I tried 3.5% for months and kept losing batches to mush before realizing the fridge ferment needed more backup. @sarah531 I get the salt lick thing but 4.2% is my sweet spot, crunchy even after three months in the jar. Once you bump past 4% it's like a different game entirely, no more panic about soft pickles.