Did you run with salted pickles during the canned food? Learn why it happens, what not to do, and how to quickly make liquids safely to save pickles.
If you’ve ever been in the middle of canned pickles just to notice that there’s not enough pickles liquid to cover the vegetables, you’re not alone. Even if you follow the recipes tested carefully, they sometimes get shorter. Don’t worry, your batch is not ruined. A few quick adjustments will get you back on track and make sure your pickles are safe and tasty.
Before publishing a canned recipe for Grow a Good Life, it goes through several tests and ratings. I always start with a safe canned recipe that has been tested in the lab from a list of reliable sources, then take careful notes along the way and follow the instructions accurately.
Once you make a safe adjustment, you will run again (multiple times until it’s correct). Once you’re sure your recipe will work, try creating it again, creating detailed steps to prepare the ingredients, taking a picture of the process, and anticipating any questions your readers may have.
Even with all of that tests, I still hear from readers who have come across the same problem. I don’t have enough pickles to cover the vegetables. I’ve even added my own recipes to make extra salty water, but sometimes that’s not enough.
Good news? The lack of pickles is a common hiccup with simple fixes. Before we get into the way to solve it, let’s look at why it happens in the first place.
Why does liquid run out of pickles?
Even if you follow a safe and tested recipe, several factors can lead to a lack of liquid. Understanding these reasons can help you troubleshoot at the moment and prevent it from happening again.
1. Evaporation during boiling
The salted water in the pickles should be hot when filling the jar, but if it is heated early or boiled, some of the liquid will evaporate naturally. Losing half of the cup is enough to shorten it when filling the last jar.
Tip: Don’t start heating the salted water quickly. Wait until the jar is ready to fill, then bring the mixture to a boil and stir until the salt and sugar are dissolved. Once dissolved, gently simmer the heat and immediately bottle it.
2. It’s stuffed too much vegetables loosely
The way you bottle vegetables makes a big difference. If they are loosely packed, the jar has more empty space that must be filled with liquid. Beginners sometimes tend to push vegetables down tightly, but it’s important to have a tight packaging (without crushing).
Tip: Carefully layer the vegetables and use a clean spoon or hand to soothe them.
3. Differences in the size and shape of agricultural products
The two cucumbers, carrots, or beans do not resemble at all. Wide slices, thick spears, or strangely shaped vegetables can all change the way you fill the jar. A jar filled with thin cucumber spears may have less salt water than a jar filled with thicker slices.
Tip: Cut vegetables into similar sizes and shapes to cover more consistent packing and salty water.
4. Natural variations in vegetables
Vegetables hold varying amounts of water depending on age, diversity and growth conditions. Fresh, harder cucumbers may be softer and stuffed differently than those in the garden.
Tip: Expect some natural variations. Preparing small extra batches of salted water can help explain these differences.
5. Measurement error
Another common cause of a lack of salt water is simply measuring errors. When preparing salted water, it is easier to add vegetables by mistake than the recipe seeks or mistakes for liquids. Even small differences can lose balance and leave you without enough salt water to fill all the jars.
Tip: Double check your readings and prepare only the amount of vegetables specified by the recipe. When making pickles, use a measuring cup appropriate for liquids and a dry measuring cup or spoon for salt and sugar to keep the ratio accurate.
6. Preparation steps that affect brine levels
Canned recipes include soaking the vegetables in salted ice water, draining and rinsing, or temporarily heating the vegetables in pickled salted water before bottled. Although these steps are part of the recipes tested, the way vegetables react can still affect the amount of liquid needed.
Soaking will pull moisture out from the vegetables. Once discharged, there is less space inside the bottle and more space that must be filled with salt water. Heating in salt water can slightly soften and shrink the vegetables, creating extra space to cover with liquid. Evaporation during evaporation can reduce the brine itself, especially if it is too long or left covered. Even a small amount of lost matter is important when you arrive at the last jar.
Tip: You will notice that some batches require a little more salty water than others due to variations in the moisture and hardness of vegetables. If you’re ready for a small extra batch, you can avoid running.
What if you don’t have enough salt water for pickles?
The best fix is to make more salty water using the same ratio from the recipe. This ensures consistent acidity levels. This is why homemade pickles are safe.
Some recipes use straight vinegar, while others use a mixture of vinegar and water. It also contains sugar and salt. What should I keep in mind:
Vinegar is what holds your pickles. It provides the acidity required to prevent rot. Do not dilute vinegar beyond what the tested recipe specifies. Water may be added to the flavor balance. Vinegar to water ratio recipes have been tested for safety. Stick to the ratio precisely. The spices in salt, sugar and pickles are for their flavor. It does not affect the safety of pickles when canned, but it affects the taste and texture.
How to make more salted water
Check the recipe ratio. Look at the amount of vinegar, water, salt and sugar you started. Examples: 4 cups of vinegar, 4 cups of water, 1/2 cup of sour salt, 1/4 cup of sugar. Scaling. If you need a little more, mix the smaller batches using the same percentage. Examples: 1 glass of vinegar, 1 cup water, 2 tablespoons of salt, 1 tablespoon of sugar. Heat it. Bring additional salted water to a boil before pouring into the vegetables. Fill the bottle appropriately. The vegetables are completely covered in salted water and headspace is recommended for the recipe.
What not to do
When you’re short on salt water, it may seduce you to improvisation. However, some quick fixes allow pickles to be either unsafe or ruin the flavor.
Do not replenish normal water. This dilutes the vinegar, reduces acidity and makes pickles safe to canned. Do not change the vinegar ratio. Vinegar is what holds your pickles. Whether the recipe is straight vinegar or using a vinegar and water mix, the ratio must remain the same for safety. Don’t leave vegetables discovered. Some of the vegetables protruding above the salt water can ruin or develop mold.
Frequently Asked Questions about Pickled Brine
Over the years I’ve received many questions from readers who ran out of salt water when pickled canned food. Here are some of the most common concerns. There are also clear answers to help troubleshoot and keep pickles safe and delicious.
Once the pickle brine is gone, can I refill the pickles with water?
no. Adding regular water will dilute the vinegar, reduce acidity, and the pickles are not safe for canning. Always stick to the vinegar to water ratio from the recipes tested.
What if I only need a little liquid?
You can safely create small batches using the same percentages as the recipe. For example, if your recipe uses equal vinegar and water, make 1/2 cup vinegar, 1/2 cup water, and 1 tablespoon of salt. Bring it to a boil before adding to the jar.
Can I use the remaining salted pickles from another batch or store-bought pickles?
no. The remaining salt water may not have the correct vinegar concentration for a safe canned food. Always make fresh salted water using the ratios of the recipes tested.
Can I use straight vinegar as brine?
Yes, straight vinegar is safe, but it will make your pickles much sharper in flavour. Many recipes balance vinegar, water, salt and sugar. For best results, stick to the percentage of recipes tested. But if you’re in a pinch, straight vinegar is safe to use.
Is it important to see if some vegetables are not completely covered in salted water?
yes. Vegetables that are stuck on salt water are at risk of spoilage. Make sure all vegetables are completely submerged and maintain the recommended headspace for safe canning.
Can I make extra brine in advance?
yes. It is advisable to prepare a little extra salted water, especially if you are using irregularly shaped vegetables. Keep it hot with a stove while you’re filling the bottle. If you don’t need it, you can throw it away after canning or use it to make pickles in the fridge.
Regardless of the hiccups you encounter, the key is to keep the vinegar proportions consistent and completely cover the vegetables. These tips will help you to deal with your salt water shortage with confidence and move forward with a safe and delicious batch of pickles.
Please calm down and add pickles
Running salt water can be stressful while canning, but it’s a simple problem to solve. As long as you stick to the tested ratios of vinegar, water and salt, you can safely pour more salted water on and continue with confidence.
For more canned food help and inspiration, check out our collection of safe canned pickles recipes.
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