The timing of this thread is fortuitous, since my mom and I are planning on canning a bunch of pickles tomorrow.
Both of us tend to favor a more sour pickle, but we do not have time to ferment them. Are there any pointers you gents could give? What kind of vinegar (white, white wine, cider) should we use? How much salt? etc...
We got 21 pounds of pickling cukes from the farmers' market yesterday, and I would hate to screw them up.
Perhaps if I implanted spore sacs in your brain organ, you would learn the glory of Juffo-Wup