I've made pickles in the past, including this variety. My first batch was a bit salty. But I got tired of buying  industrially-produced German  pickles. They're "okay" but not nearly as satisfying as the homemade pickles I've had throughout the years.  Having in the past overdone the salt, this time I vigilantly focused, measured and followed a recipe exactly to the last gram. I also slowed down the fermentation. Finally with hours turning into days and weeks, I am ready to open them They look so good in the jar, inspiring delicious visions of corned beef and pastrami sandwiches.