After sitting in the fridge for 48 hours (in salt and water), my pickles-in-the-making were ready for step 2 of the pickling process. Since I only have one 1-gallon jar, I couldn’t empty the slices out bit by bit, rinse them and then place them into a new rinsed out jar. So, to ensure all the slices were rinsed well, I just dumped them all into a strainer in the sink, and then rinsed them by the handful and placed them back into my gallon jar (that I rinsed out really well!). Basically, you just want to get all that salt off.
Once they were rinsed and back into the jar, I filled the jar again with water and poured in 1 Tablespoon of Alum. Alum is a pickling powder and you can get it at most grocery stores on the spices aisle. So my little pickles are back in the fridge for the next 24 hours. Then it’s step 3!