Guest guest Posted August 18, 2010 Report Share Posted August 18, 2010 I changed the subject line .... It's hard to tell how much salt to add to each jar, because the amount of water varies. The method my great-grandma used (and I use) is to boil 1 quart water, 2 T salt, and 2 T vinegar, then let it cool. You can add spices at that stage too, if you want. Pour that mix over the cukes. You don't absolutely need the vinegar, but I think it's good insurance to push the ferment to the acidic side. On Wed, Aug 18, 2010 at 11:11 AM, greatyoga <greatyoga@...> wrote: > I am making dill pickles in half gallon jars. I packed the cukes in fairly > solid. i put about 2 or 2.5 TBSP. of salt in each one. Is that about the > right amount? > > Thanks > GB > > Quote Link to comment Share on other sites More sharing options...
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