I made my first batch of these about 3-4 weeks ago, so they really haven't had enough brine time. I cheated a little on my last jar--I decided not to seal it and just make refrigerator pickles instead. I just was lazy, really, as my canner holds 7 jars and I didn't feel like canning the 8th jar. At any rate, I've tried the ones I made into refrigerator pickles and they are pretty good. Not fully flavored just yet--I can distinguish separate flavors, but still really good. I totally screwed up and used pickling spice instead of pickling salt. For those of you who are wondering, no, it's not the same thing. Pickling salt is actual salt without any impurities (so you can probably use regular salt in a pinch)--pickling spice has mustard seed, cloves, cinnamon, allspice, ginger, mace, and a few other ingredients I'm not remembering at this moment. So, this batch will be spicy in comparison to what the recipe reads but that's okay. I made another batch of these a week ago with actual pickling salt so we'll see how different that one is when I break open those jars. Thanks for the recipe!
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I made my first batch of these about 3-4 weeks ago, so they really haven't had enough brine...