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?

3 comments

3 Comments

lucas_grant831mo agoMost Upvoted

Started messing around with 2% myself after a buddy who's a pickle fanatic brought some over that blew my mind. He said the secret was just using fresher cukes and cutting them thick, but the lower salt let the actual veggie taste come through way more.

alex_flores242mo ago

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

norag382mo ago

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