Would you like a way to make pickles that saves you time, delays any canning until the temperature cools off a bit, produces pickles that last much longer in storage (in fact, up to a year without refrigeration), and is easy?
I don’t know about you, but I like easy. Before I go any further, I will note that all pickles are brined at least briefly. Most people make fresh pack pickles, which are generally only brined overnight and then pickled with vinegar. These aren’t those pickles.
Click here for this recipe: http://www.justplainmarie.ca/2015/03/old-fashioned-brined-pickles.html