On Tue, 30 Mar 2021 23:49:19 -0600, US Janet wrote:

> 6. Dissolve one tablespoon of pickling salt in one cup of water

This is WAY off. You'll need about a quart. You use about 3% salt
by weight per volume of water. Always go by weight of salt to
milliliters of water. Always make more brine than you think you'll
need. This also helps even out the measurement of gr/ml. And a bit.
So make twio quarts for this and donate any leftover sal****er to
charity (the toilet bowl).

> 10. Your pickles are ready when the brine clears out a bit.

They're ready when you taste them or the brine with a clean spoon.
The lack of cloudiness just means they haven't been disturbed for a
while and is totally arbitrary. Half-sours are always cloudy -
That's bacteria poop (and the bubbles are its farts). It doesn't
just disappear.

-sw