This is THE pickle recipe, no doubt about it. You can also use this recipe as the base for pickling other stuff, like green beans. TROUBLESHOOTING YOUR PICKLES Unfortunately, Allrecipes doesn't have a great way to search through the comments or reply to people, so useful comments get buried, so most of these topics have been covered but people are asking so I'm bringing it to the top. Pickles too salty: this can happen if you leave the brine boiling for an extended period, boiling off water and leaving a high salt concentration. Pickles too mushy: you may have processed the jars in the boiling water too long. Many people successfully seal the jars by boiling them upside down with water just above the lid for 5-10 minutes. A 15 minute immersion boil is to keep the lawyers happy. OR you may have used cucumbers that were too large or old. They need to be small and young--think of the size you see in the pickle section of the supermarket. Try to get the greenest, wartiest ones of the bunch. OR enzymes from the blossom end of the cucumber may be sabotaging you. Cut 1/8" off the blossom end before placing in the jars. What's Pickling Salt? It is not the same as Pickling Spice. It is basically non-iodized salt. Kosher salt works really well. Iodized salt will make your pickles blue! Try to use a ceramic or Teflon coated pot for the brine; contact with metal clouds vinegar solutions, and you may not be able to tell later if the cloudiness indicates spoilage. Hope this helps!
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This is THE pickle recipe, no doubt about it. You can also use this recipe as the base for...