Michigan State University Extension
Preserving Food Safely - 01600567
To "desalt" pickles, cover cucumbers with hot water (at least three times as much water as cucumbers). Let stand about four hours, ideally in the refrigerator. Stir occasionally. Lift cucumbers out of the water; pour out the water; rinse the container.
Repeat two more times.
Prick cucumbers a number of times in several places to prevent shriveling. Use a silver or stainless steel fork.
Let stand in a weak vinegar solution (1 part water to 3 parts cider vinegar for 12 hours.
If not enough salt has been removed (taste test), let pickles stand 12 hours longer.
Place the desalted cucumbers in fresh pickling solution (without salt) and store in the refrigerator. Note, while a fair amount of salt will be removed during desalting, all the salt will not be removed.