Whoaaa… I have been using Mrs. Wages pickling mix for the last 8 years. I got tired of trying to always guess the right amounts of alum to keep my pickles crisp. I use only the Kosher or the Polish style mixes. I change it up quite a bit, as we like a bit of heat in our pickles, I change the amounts, I add sugar, cloves of garlic, water, vinegar this helps cut the salt and I like to add a bit of hot pepper pieces or slices depending on what kind of hot peppers I am using. My pickles have never been salty.

Last summer, I gave my neighbor my recipe, she decided NOT to change it up and just followed the recipe on the package. They were so salty we could not bear to eat them. I have given my recipe out many times with very satisfied results.

In the end of December, I took all my tomatoes that I had in storage that were still green and cut them up, using my recipe with a bit of hot pepper pieces, we had wonderful results. Looking forward to more green tomatoes this fall. I want to step outside the box this fall and use this recipe to pickle brussell sprouts and other veggies. 

   marymac, I will post soon on Farm Bell Recipes my recipe that I use, so you can use it as a guide for your next canning adventures. … sorry you had such bad luck, I know how much time and energies go into canning.. I believe the extra vinegar and added sugar helps cut the salt..