I'm going with National Pickling this year.
One thing I totally disagree on is using vinegar in the salt brine to ferment the cucumbers.
If you are doing it this way.
I have tried it both ways and by far came out with a better product without it.
The small batch I just finished taste better than Claussen and as crunchy as can be with no crazy tricks.
All I did was give them a light rinse cur the blossom end off and sliced into long quarters.
And these were from grocery store bought pickling cucumbers in not that great a shape.
Worth
|