Posted 8/27/2021 22:20 (#9189111 - in reply to #9184010) Subject: RE: Another pickles question
South of Chicago
Use a scant tsp of pickle crisp or alum per qt of liquid, this gives a great crunch. We make open crock and start sampling in 3-4 days. As they ferment to the flavor of your choice we put them in the refrigerator and they stay at that flavor point. Very simple recipe.
Another pickles question
