Why is it important to measure salt and water carefully when making brined dill pickles?
A. This is so you can have the correct concentration of salt. This helps to permit the growth of lactic acid bacteria while preventing the growth of harmful bacteria. Q. Can I use kosher or ice cream salt for pickling? A. You should use canning or pickling salt for your pickled products. The non-caking material added to other types of salt can make the brine cloudy. Kosher, Dairy and sea salt can cause changes in the quality of the pickle. Rock and ice cream salt are not food grade and should not be used for that reason. Q. Do I need to process pickles in a boiling water bath since they have high concentrations of vinegar? A. Yes. Processing is recommended for all pickled products to destroy spoilage organisms and to assure a good jar seal.
