Recent content by terratoma

I agree...I can't think of a reason either. Most of the recipes I've tried have come from websites. I immediately sample the beans and, if "yuck", I pitch the beans and the recipe. Some have come from books such as the revised Ball Canning text which, like most, recommends equal amounts of...

Thanks for the responses. GotGarlic is right...this question is about "dill" (or "dilly") beans which do not require pressure canning but do require the addition of a water-vinegar brine to produce a safe pH level. The recipe that GotGarlic posted...requiring twice as much vinegar as water...is...

When making pickles (dill, kosher, polish) from cucumbers using water bath processing, recipes require a vinegar/water brine to reduce the pH to the proper level. I get that. The huge majority of these recipes use a brine that's close to, if not exactly, a 70% water:30% vinegar ratio. OK, I get...