I was away from home for a couple of weeks and had a ton of cucumbers waiting for me when I got back. Canned over 4 gallons of dill pickles this weekend!
Brine: 4 qts water, 1 qt 5% vinegar, scant 1/3 cup pickling salt
Included fresh dill and garlic from my garden in each jar.
Processed in my sous vide at 180F for 30 minutes. Ready to eat in 30 days.
by PrestigiousLow6312
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