I ended using sea salt. I thought I could use kosher salt, but I read that Morton's Kosher Salt had anti-caking agent in it. So, I weighed out a 1/4 cup and then used the same weight in sea salt. I also added a tablespoon of sugar to the brine.
My recipe was:
1c white vinegar
3c distilled water
2.5 grams of sea salt (ounces not grams)
Sliver of onion
Heaping spoonful of chopped garlic
1tsp pickling spice
2-3 sprigs of dill
1/8 tsp pickle crisp
(One jar I split 2 Serano Pepper and stuff them in as well for some spicy pickles)
I used the FoodSaver Jar Sealer to get all the air out. I'm not sure how long I will have to let these guys "marinate" before I try them. If anyone has any idea let me know.
The Mrs. Also made some zucchini bread...yum!!!
I made it 4 days and just had to try me a pickle! (or 4)
The pickles turned out delicious! They were nice and crispy and full of flavor. They were a bit on the salty side, but I'm not sure if this is because I substituted canning salt with sea salt. I still ate about 1/2 the jar. Luckily, I have 3 more jars. Using the jar sealer was a super simple way of doing these pickles and I will be saying good bye to store bought pickles.
Edited by smokestack32 - 8/16/16 at 5:35pm