Does anybody salt brine the cukes over night before canning?
I once had a recipe that required the over night or 24 hr. salt brine before canning, and then a brine was made for putting into the jars with the cukes. You had to de-salt the cukes before putting them into the jars. I lost the recipe, but it made the very best pickles I'd ever made, and they never did go limp with time while in the jar.
Does anybody use a recipe like that?
As an American you have the right to not believe in guns. You also have the right to not believe in God. But if someone is trying to break into your home, or wants to harm you, the first thing you will do is pick up the phone and call someone with a gun. The second thing you will do is pray that they get there in time. ~Don Moore
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