guys, i opened my first jar of pickles today, and went to have some and found that the flavor is all there, but its WAY to damn vinegary!
heres the
RECIPE for them, and i found that the recipe is way too vinegary! The taste despite the overabundance of vinegar is quite on! Very much kosher dill pickles, but could use half as much vinegar as the recipe calls for!
My question to you is, this is a fermenting recipe, and these pickles CAN and will sit fresh (when propperly canned) for a year or more! But i've read of making sure you have the right acidity level in your brine, and i'm wondering if i cut the vinegar by 1/2 if it will affect the process/potential of it staying on the shelf for so long?
help! These are way too vinegary!