It may of been a little early, but the spears turned out good last weekend.... so I tried some of the whole dills tonight... pretty good. It appears that the water bath sealing is the way to go... Thanks for all the tips.....
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hot brine in the jar is enough to seal the lid!I am not sure about the non-pressure cooking.... I thought that is the way you seal the lids....
I did use pickling cucumbers.... I grew them myself.... The plants were labelled..... They were not too big... no bigger than the store bought ones....
I did not use pickle crisp, but I did use some vinegar.....
I am not familiar with "alum water"....
I have made pickles by just putting brine and cucumbers in jars and then refrigerating for 6wks.... but these have to remain refrigerated....