Quote:
Originally Posted by kenny_j
I ended up tossing out my brine pickles. They just didn't taste that good, and the color was looking funky. The kraut I made was excellent with lots of bite to it, and delicious. Need to find a different recipe and try again.
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1/2 canning salt and 1/4 of vinegar to 8 cups of water is what I used from the food reservation site.
http://nchfp.uga.edu/how/can_06/dill_pickles.html
Worth