A curated distillation of pickling techniques that actually work

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Basic lacto brine:
- 1.5 tsp fine salt
- 1 cup water

Optional adds: garlic, red pepper flakes, heads of fresh dill

Cover whole cukes and adds with brine.  weight down and leave
uncovered.  I found a ramekin will fit in a half gallon mason
jar (widemouth) opening enough to suit the purpose.  Or use
a crock like they did back in the day.  Should take a couple
weeks to cure, but can leave it longer.  It does help to add
calcium carbonate (1/2 tsp per half gallon jar made) to keep
the pickles crisp.

Quick sweet brine
- 1.5 cup sugar
- 1.5 cup vinegar (5% min)
- 1 tsp salt
- 12 allspice berries

These are quick pickles.  Ready the next day, good for a few
weeks at most.

Canning Brine
- 1 cup water
- 1 cup vinegar (5% min)
- 1 tbsp kosher salt or 2 tsp pickling salt

Caveat emptor.  Haven't really found a good canning brine as
of yet.

Canned Sweet Dill Relish
14 cups small diced cukes, blossom end and stem end trimmed
2 cups small diced red pepper

Brine:
0.75 cup pickling salt
4 cups ice
8 cups cold water

Pickling solution:
5 cups cider vinegar (5%)
1 cup sugar
1 cup water
3 tsp dill seed
1 tsp garlic powder

soak diced vegs in brine for 4 hours in fridge, drain.
heat pickling solution, add drained vegs, bring to boil
boil 10 min, fill into hot jars, process 15 min.