Feuer wrote:

Brian Mailman wrote:

Then you're putting in a heckuva lot more salt than I've been telling
you... I can't remember if I said kosher salt, just just to be clear,
it's 1 scant tablespoon kosher salt:1 cup water.

But it is what is called for in most of the recipes I've seen...

There was a great scene in "Picket Fences" before it went downhill. Kid
is sitting at the table telling his mother about something he saw on 60
Minutes. Says a guy with a chicken farm had all his chickens die of
some disease and he buried all 5,000 of them in a big pit. They rotted
and eventually the methane exploded, blowing rotten chicken carcasses
here there and everywhere. Several of 'em knocked over the farmer's
wife 2 miles down the road as she was hanging laudry. "You can't
believe everything you see on TV," the mom said. The kid's response?
"BUT MAAAWWWWWMMMMM!!! SIXTY MINUTES!!!!"

I'm not going to argue with you about what you've read.

I will tell you I use kosher salt, everyone else I know who does it uses
kosher/coarse salt (non-iodized), most the recipes on my site I pointed
you to specify kosher salt and that's what works. 1 level/bare tbsp.
kosher salt to 1 cup of water, would be the ratio.

who still hasn't decided whether to throw out the pickles.

Did you taste one as I recommended?

B/