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duajones · December 4, 2009

Tessa. I have made 8 batches of the pickles so far, 2 of the fresh pickle spears, 2 which were more like dill slices, and 4 of the bread and butter pickles varying the ingredients somewhat. The constant on every batch was the amount of pickling salt I used. 1 tsp for salting the cukes, then draining well and 2 TBSP in the brine. I have shared them with several people and none of them think they were too salty. Not sure why that is because if you sub Sea Salt for pickling salt supposedly you would use a little more
Note: For the dill slices I omitted the fennel and coriander seed and of course used regular white vinegar instead of the white wine vinegar. My son that prefers dill pickles claims they are the best dill flavored pickles I have made to date. Using the regular refrigerator method I have made over 100 quarts

December 4, 2009	#65
duajones Tomatovillian™ Join Date: Dec 2006 Location: Corpus Christi,Texas Z9 Posts: 1,996	Tessa. I have made 8 batches of the pickles so far, 2 of the fresh pickle spears, 2 which were more like dill slices, and 4 of the bread and butter pickles varying the ingredients somewhat. The constant on every batch was the amount of pickling salt I used. 1 tsp for salting the cukes, then draining well and 2 TBSP in the brine. I have shared them with several people and none of them think they were too salty. Not sure why that is because if you sub Sea Salt for pickling salt supposedly you would use a little more Note: For the dill slices I omitted the fennel and coriander seed and of course used regular white vinegar instead of the white wine vinegar. My son that prefers dill pickles claims they are the best dill flavored pickles I have made to date. Using the regular refrigerator method I have made over 100 quarts __________________ Duane Jones Last edited by duajones; December 4, 2009 at 12:35 PM.