On Thu, 1 Apr 2021 14:22:42 -0500, Hank Rogers >
wrote:

>US Janet wrote:
>> 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
>>
>
>Aren't they just half assed sour pickles?
>
I don't know.