Quote:
Originally Posted by Farmette
Yes, but both the brine and dill pickle recipe on the website you referenced use water. What other kind of brine is there, but vinegar and water?
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Farmette, I apologize, I was thinking of something else. Just make a regular brine. I have had no problems. I do vacuum seal the canning lids on with my food saver canning lid gadget which takes out much of the air in the jars. I prefer fresh brine as the one that they were fermented in gets awfully cloudy.