anyone added over 2 years ago

The question that comes to mind is try and fix it or try and compliment it by adding different pickeling spice that would compiment the clove flavor. Say something like bread and butter pickeling spices. Not that I would know what that would do just a thought. Recovery projects always take you to the realm of the unknown.

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Kayb added over 2 years ago

I'd pour off the vinegar/brine, make up a new batch of non-spiced vinegar/brine (whatever proportions of vinegar, water sugar, salt, etc.), rinse them and pour the neutral brine over them. Give it a couple of days, and if that has toned it down some but you need more toning, do it again. You can also stick a chunk or two of raw potato in with the pickles to draw out some of the spice.

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Christina Ward added over 2 years ago

As a long time and certified Master Canner, Kayb is telling you the absolute right way to go.

Give it a try!

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ohhelloelle added over 2 years ago

thanks guys! i am going to re-brine them this weekend!

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