Salt Always use pickling salt, not table salt. Table salt contains iodine, a chemical that can darken pickles. Anticaking agents in table salt can cause cloudiness in your brine.
While cider and malt vinegars can add flavor subtleties, they also darken light-colored vegetables. Water Use only soft water water with low levels of minerals and chlorine. Hard water water with high mineral levels can lower brine acidity, possibly affecting food safety.
To soften hard water, boil for 15 minutes, then allow it to stand covered for 24 hours. Remove any surface scum that forms. Carefully ladle the water from the pot without agitating the bottom sediment. Spices Use fresh spices , whole, crushed, or ground.
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I can't find any fresh dill heads. I bought freeze dried dill. How much do I need to put in each jar using the recipe above? I am using pint jars. You put the dill into the bowl with the cucumbers and garlic. I would be careful what type of pot you cook the acids in. Anodized aluminum, like in the video is OK, as long as the hard anodized finish is intact.
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