Question about using a 2% brine for pickling vegetables

Everyone at my last gig swore by a 5% brine for quick pickles, but I switched to 2% for a lighter, crisper result. The carrots I did last week kept a much better snap and weren't as aggressively salty. Has anyone else tried dialing back the salt for certain veg?

2 comments

2 Comments

alex_flores2427d ago

That "lighter, crisper result" you mentioned... I see it everywhere now, like people choosing lighter beers or less sweet coffee.

norag3826d ago

Actually, that crispness is more about the veg type and prep. The salt level mostly just controls the ferment speed and flavor.