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Salt Pickles

Ingredients
  • Basic salt brine for 2 1/2% is 6 Tbs pickling salt to a gallon of
  • water. You pack the cukes in the crock, cover with a weighted plate.
  • Make up your brine and bring to a boil then allow to cool. When
  • cool pour over cukes till palte is covered. Let sit overnight and
  • add more brine if needed to cover by 3-4"
Instructions

Skim scum daily. When cukes are done you can them pack in jars with fresh brine. For each gallon of pickles use 2 cups white vinegar 6 cups water 6 Tbs pickling salt. The spices per quart are: 1 tsp mustard seed 5 cloves garlic 1 Tbs dill seed Recipe says to store in fridge but I don't see why you could not process in BWB canner for 15 minutes.

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