Quote:
Originally Posted by recruiterg
Worth, can you share your recipe or technique?
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I can remember how much salt I used I should kick myself.
Let me think.
Here it is I used 3 tablespoons of salt per one quart of water.
His method used sea salt mine was canning salt so mine had a wee bit more salt no big deal.
You can also add what ever spices to it as you wish.
I never could taste the dill in pickles but you sure can mine.
Have you seen the fermenting link we started?
It shows everything.
But here is the link that tells you better.
https://www.google.com/url?sa=t&rct=...PJvZFuUDTrunYg