After being cured in brine, pickles must receive a processing in water
to remove the excess of salt. If they are to be used as salt pickles,
only a partial processing is required. If, however, they are to be made
into sour, sweet, or mixed pickles, the salt should be largely, but not
completely, removed. Pickles keep better when the salt is not entirely
soaked out.
Under factory conditions, processing is accomplished by placing the
pickles in tanks, which are then filled with water and subjected to a
current of steam, the pickles being agitated meanwhile. In most homes,
however, the equipment for such treatment is not available.
The best that can be done in the home is to place the pickles in a
suitable vessel, cover them with water, and heat them slowly to about
120° F., at which temperature they should be held for from 10 to 12
hours, being stirred frequently. The water is then poured off, and the
process is repeated, if necessary, until the pickles have only a slightly
salty taste.