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This is my second year at pickling cucumbers making this recipe and I'm looking to learn more about how to make better, crispier, more flavorful pickles. The recipe I have is:
1 quart Vinegar; 3 quarts water, 2/3 cup pickling salt - that's the brine. Pack the jars with cucumbers, a sprig of dill weed and 2 small cloves of garlic. Pour the boiling brine over the cucumbers, add the seal and refigerate after they cool. This recipe has been OK - a bit salty tasting. Do you have any suggestion on additives? My husband loves those Tobasco Dill Pickles they have in the store - should I simply add a few dashes of tabasco? Many, Many Thanks to any suggestions - from what I've read - you all are great!!
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