I need a some guidance. I have been experimenting with pickles and they just are not coming out right. I have been working on infused (AKA refrigerator) pickles as well as fermented pickles. I have tried a few different recipes and nothing seems to come out right. Some are to sweet, some to vinegary, some to spicy. Now I know I can mess with the spices but can someone give some good rules of thumb for brines and pickling time and procedures for both fermented and infused pickles?
Thanks
Thanks