The invention relates to a desalination technology in a pickle production process, and the desalination technology is characterized in that: the desalination technology successively comprises the steps of washing salted vegetable embryos, shaping, squeezing for desalination, water flowing for desalination or static soaking for desalination, and squeezing for dewatering, and then enters the steps of seasoning and mixing, and sterilization or vacuum packaging process. The tidied, washed, salted and fermented vegetable embryos are shaped and then squeezed by a heavy matter or a machine for 15-60min, the heavy matter or the machine gives a weight which is greater than 2.5 times of the weight of the vegetable embryos to dewater the shaped vegetable embryos by 30%-85%. The vegetable embryos are desalted after dewatering by squeezing, so that the desalting efficiency is significantly improved, and original flavors of fermented vegetables can be better maintained. The desalination technology is simple and easy to operate, is highly efficient, can save water, and can reduce environmental pollution.