Pickle recipes say that the proportions are important. Why are there so many variances in the proportions in recipes? I am confused as to how much salt to use. It varies from 1T to a recipe for 4 qts tp 1 T per qt in another.
And some recipes use equal amounts of vinegar and water, and some use a lot more water than vinegar.
I have about 10 recipes and they are all different.
Pickling question...
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