Comments on: Dill Pickles

By: dnvrbronco

dnvrbronco — Sun, 12 Sep 2010 22:01:02 +0000

design2weave-

What kind of salt did you use? You must use sea salt or kosher salt. NOT table salt. 3 T. of table salt is actually much saltier than 3 T. sea or kosher.

By: dnvrbronco

dnvrbronco — Sun, 12 Sep 2010 21:57:44 +0000

See my comment about these. Recipe as written a 3…with addition of vinegar a 5!

By: dnvrbronco

dnvrbronco — Sun, 12 Sep 2010 21:55:19 +0000

Tried the recipe as written. Wondered about the vinegar too. After a week I tried one. It was ok. What was lacking…vinegar. So I added about 2 to 3 T. rice wine vinegar. Waited another week. OUTSTANDING! Will absolutely make these again, of course with a little vinegar from the outset.

By: design2weave

design2weave — Sun, 05 Sep 2010 18:32:51 +0000

I tried this recipe and could not stand to eat the pickles. They are way too salty! Are you sure the recipe is correct? It seems odd to me that there is no vinegar. I will be dumping everything and trying to salvage my pickles with another method.

By: etracy

etracy — Mon, 23 Aug 2010 17:04:56 +0000

I am also wondering if there shouldn’t be vinegar in the recipe? I would love to make these, but I’m not sure they would be pickles without some vinegar?>\

By: mrsdub

mrsdub — Fri, 20 Aug 2010 04:22:11 +0000

No vinegar?

Glenda – in order to do a water bath, you need to have an acid, like vinegar – otherwise you have to use a pressure cooker to kill the botulism toxin.

By: glendaembree

glendaembree — Wed, 18 Aug 2010 04:43:50 +0000

Do you water bath can these or must they always be stored in the refrigerator ?