I think it was 2 to 3 table spoons of salt per quart of water like I always do and just a wee bit of whole cloves.
These set around for a long time but when you add the sugar and vinegar is when they come into there own and really shine.
By doing this I rinsed the potatoes and then put the fresh brine in them with the stuff I listed earlier.
Just tried one and they are getting hotter by the day.
Worth
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