I made a batch of the Ball Kosher Dill pickles roughly a week ago. Followed the recipe to a T using 5% white vinegar. I opened a jar tonight to give them a dry and they are ridiculously strong with vinegar. I am someone that loves vinegar but these are to much for even me
Wondering if anyone had similar opinions on balls recipe or if maybe the vinegar will “calm down” as they sit?
Recipe- https://www.ballmasonjars.com/blog?cid=picklecrisp
by SpaceKnight127
3 Comments
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They’re too fresh.
Give it a few more weeks. I know some people say a week but I’ve never found that results in very good flavor. The longer it brines the better the flavor.
Try them a month later, will be much better.