Great recipe but a little too salty. I reduced the salt by half and still got the desired reults.

I agree with Jackie 1/2 cup of salt is too much! I had to rinse the pickles before serving, so we could eat them. I will reduce the salt to 1/4 cup the next time I prepare them. Otherwise this is a great recipe and the pickles have the crunch and zip of those very expensive Klaussen pickles!

Try putting about three habanero peppers in, as well as three tbsp. pickling spice. Also, some cauliflower and carrots are good in it. I put hard boiled eggs in it before as well. My water to vinegar is different but the idea is the same. Also, let the water/salt solution completely cool mixing. let sit outside of refrigerator for about 3-5 days in cool dark spot. Refrigerate after you open them and determine all the flavors have married.

Getting ready to make these with fresh cukes from my garden! I can't wait, I think about these crazy good pickles, year round, they are so good! Remember decrease the salt to 1/4 cup, they turn out oh, so good!

Like others have said, this recipe is ideal except for the salt. However I went about it a little differently: still use 1/2 cup, but use kosher salt instead of canning salt. It's the same salt, just a different grain. Canning salt dissolves more easily in cold water, but this recipe heats the brine so the kosher salt works great.

This recipe is yet another that makes a good case that dry ingredients should sometimes be done by weight instead of volume! 1/2 cup of canning salt is a lot more salt than 1/2 cup of kosher salt.