Earlier this year, I attempted to follow my great grandmother’s pickle recipe. I had disappointing results despite the fact that we have had better ones made by her. The recipe called for thin cucumbers, one teaspoon of coarse kosher salt, one clove of fresh garlic, a long stem of dill, and pickling spices. We added the pickles into a wide mouth pickling jar, then we added the salt, garlic, dill, and a teaspoon of pickling spices. We stored them for two or three weeks in the fridge.
They ended up with a surprising, and quite unfortunate, lack of flavor. They were, however, quite salty, especially when compared to the more common vinegar flavors in sour pickles. Any advice to improve these pickles would be incredibly helpful to improve this recipe.
