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Salt Pickles

Basic salt brine for 2 1/2% is 6 Tbs pickling salt to a gallon of
water. You pack the cukes in the crock, cover with a weighted plate.
Make up your brine and bring to a boil then allow to cool. When
cool pour over cukes till palte is covered. Let sit overnight and
add more brine if needed to cover by 3-4"

Skim scum daily.

When cukes are done you can them pack in jars with fresh brine.
For each gallon of pickles use 2 cups white vinegar 6 cups water
6 Tbs pickling salt.

The spices per quart are:
1 tsp mustard seed
5 cloves garlic
1 Tbs dill seed

Recipe says to store in fridge but I don't see why you could not
process in BWB canner for 15 minutes.

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