Update on the first batch of pickles:
Bleeeuurgh - wahaaay too salty!!!!
(But with good flavours developing underneath).
They had to go in the bin…
life's too short to de-salinate a pickle.
Undeterred, I had a quick trawl through the internet for advice about brine strength.
The first batch was 40g salt to 500ml water - that's 8% brine.
Batch two is about half that strength.
Watch this space….