Making homemade pickles is a labor of love. Whether it’s mango achar, amla pickle, or any other variety, there’s something special about the flavors that come from pickling at home. However, sometimes things don’t go as planned, and your pickle may end up too salty or too sour. Don’t worry—this is a common problem, and the good news is that there are easy ways to fix it.
If you've made homemade pickle and found that it's a little too salty or sour for your taste, don’t throw it out just yet. In this guide, we’ll explore practical tips and tricks on how to fix your too salty or too sour homemade pickle, so you can enjoy the perfect balance of flavor in your jar.
1. Fixing Too Salty Pickle
If your homemade pickle has turned out saltier than expected, don’t worry! There are several ways to reduce the saltiness and bring the flavors back to balance. Here are some techniques to try:
Dilute with Oil
If your pickle is a bit too salty, one of the quickest ways to fix it is by diluting the salt with oil. Mustard oil is commonly used in many homemade pickles as it helps preserve the flavor while balancing the saltiness. To do this:
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Add a small amount of oil to your pickle jar, ensuring that the oil covers the contents.
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Mix the pickle gently to allow the oil to coat the spices and mangoes or vegetables, which can help dilute the saltiness.
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Let it sit for a few days, allowing the oil to infuse the flavors and balance the salt.
Add More Fruit or Vegetables
Another way to balance out the saltiness is to add more fruit or vegetables to your pickle. For example, if you’re making homemade mango achar, you can add more chopped mango to help absorb some of the salt. Here’s how:
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Add fresh mango slices or pieces (for mango achar) to your pickle jar.
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If you're making other types of pickles, such as homemade amla achar, add extra amlas to help balance the flavor.
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Let the new ingredients sit in the brine for a few days to absorb the salt, and then taste it again.
This method works especially well if your pickle has a higher concentration of salt compared to the rest of the ingredients. By adding more fruit or vegetables, you’ll be able to naturally dilute the saltiness without compromising the texture or flavor of the pickle.
Rinse the Pickle
If the pickle is extremely salty, you can try rinsing it in cold water. This method works best if you’re dealing with a pickled vegetable or mango achar that has been submerged in brine:
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Remove the pickle from the jar and place it in a colander.
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Rinse the contents thoroughly with cold water to remove some of the excess salt.
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Drain the pickle completely before placing it back into the jar. You may need to add some fresh oil or spices to bring back the flavors.
Be cautious with this method, as rinsing can sometimes remove too much of the brine, which could affect the preservation of your pickle.
Add Sugar or Sweeteners
If the saltiness is overwhelming, adding a little sugar or a natural sweetener like jaggery can help balance out the flavors. This works especially well in spicy pickles or mango achar that have a combination of salty, sweet, and sour flavors. Here’s how:
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Add a small amount of sugar (or jaggery) to the jar.
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Mix it in thoroughly and allow it to dissolve.
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Taste the pickle after a few days to see if the sweetness has balanced out the salt.
Be careful not to add too much sugar, as it could turn your pickle overly sweet. Start with a small amount and adjust gradually.
2. Fixing Too Sour Pickle
If your homemade pickle has turned out too sour, there are also a few ways to tame that tangy bite and bring it to a more balanced flavor. Here’s what you can do:
Add Sweetener
Adding sugar or jaggery is one of the most effective ways to balance out sourness in a pickle. The sweetener will counteract the acidity and make the flavor more enjoyable. Here’s how to do it:
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Start by adding a small amount of sugar or jaggery to the pickle.
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Stir it in and taste it after a few days to assess if the balance has improved.
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Be mindful of how much sweetener you use, as you don’t want to turn the pickle into a sweet dish. The goal is to bring harmony between the salty, sour, and spicy elements.
Add More Salt
Adding a little more salt can help neutralize the sourness, especially if the pickle is too acidic from fermentation or overexposure to vinegar. Here’s how:
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Add a pinch of salt at a time to your pickle.
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Mix well, and let the pickle sit for a few days to see if the acidity has reduced.
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Taste it regularly to ensure it’s not becoming too salty.
This method can be particularly effective if the sourness is coming from over-fermentation, but be cautious not to over-salt the pickle.
Dilute with Oil or Water
Another way to fix a too sour pickle is to dilute it with a little oil or water. This method works best if the sourness comes from an overly acidic brine or vinegar-based pickle:
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Add a little more oil (mustard oil works best) to the jar. This will help mellow the sourness.
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Alternatively, you can add a small amount of water to reduce the brine's acidity, but be cautious as this might affect the texture of the pickle.
Let the pickle sit for a few days after adding oil or water and taste it again. If necessary, you can add more oil or water until the sourness is under control.
Fermentation Fixes
If your pickle has become too sour due to over-fermentation, you can stop the fermentation process to fix the sourness:
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Store the pickle in the refrigerator to slow down the fermentation process.
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If the pickle is still too sour, try adding a small amount of sugar or salt to balance it out and reduce the acidity.
Fermentation can sometimes make the pickle sourer over time, so controlling the environment and adding the right balance of spices and sweeteners will help you manage the flavor.
3. General Tips for Perfecting Pickles
To avoid the issue of too salty or too sour pickles in the future, here are some general tips for making homemade pickle:
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Measure the salt carefully: Salt is a key preservative in pickle-making, but using too much can make your pickle overly salty. Always follow the recipe and adjust salt according to the volume of ingredients.
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Control the fermentation: If you're fermenting pickles, keep an eye on the fermentation time and taste regularly. Too much fermentation can lead to excessive sourness.
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Use fresh, ripe ingredients: Fresh mangoes, vegetables, and fruits provide a balanced flavor base for your pickle, reducing the likelihood of overly sour or salty results.
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Store properly: Ensure your pickles are stored in an airtight jar and kept in a cool, dark place. Improper storage can lead to uneven fermentation and spoilage.
Conclusion
Whether your homemade pickle has turned out too salty or too sour, there are several ways to fix it without throwing it away. By using simple ingredients like oil, sugar, or extra fruit and vegetables, you can balance out the flavor and restore the taste of your pickle. Remember to follow the tips above for future batches to ensure your pickles turn out just the way you like them.