On Thu, 1 Apr 2021 13:02:47 -0500, Sqwertz >
wrote:

>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

I'll take any advice on half sours. Half sour is not a term I was
familiar with. I knew about fermented pickles but had never heard of
half sour..
Janet US