Accidently reduced salt in pickling recipe - are these pickles still safe?
A dill pickle recipe called for 1.5 cups vinegar, 1.5 cups water, and 2 tablespoons salt. I doubled the bring, but forgot to double the salt before canning my pickles. I ended up with:
3 cups Apple cider vinegar (5% acidity)
3 cups water
2 tablespoons pickling salt
Will these pickles still be safe to eat? There is a wide range of vinegar:water:salt ratios online, and I'm not sure what is safe.
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The vinegar should still introduce enough acidity for it not to matter. A couple of tablespoon is not enough for a brine anyway.
With that level of salt, I think it was more for flavor rather than curing properties. They'll be safe, but they'll probably taste somewhat flat.
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