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  1. 08-01-2015, 19:24 #8
    rbeau30
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    So I got a new batch today (4 lbs of pickling cukes). Going to can it once it is finished.

    I used the SPICES portion in this recipe: http://www.wildfermentation.com/making-sour-pickles-2/

    I am following the BRINE and PROCESSING part of the pickle recipe in this PDF (which I am adding to my W5HTF preparedness reading material website.): http://nchfp.uga.edu/publications/us...gGuide6_06.pdf


    THIS is what I am shooting for:

    Click image for larger version.  Name: pickles.jpg  Views: 50  Size: 65.8 KB  ID: 60058
    Last edited by rbeau30; 08-01-2015 at 20:03.
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