In article >,
Lou Decruss > wrote:

> I used a 50/50 mix or water/white vinegar with about a 1/4 cup kosher
> salt. The link I posted last week sliced them after a 2 month brine.
> Being sliced I assume it's going to go faster so I'll check them in a
> week and see where they're at and maybe make a tiny test batch.
>
> One pound gave me exactly one quart.
>
> http://i45.tinypic.com/2njlyqc.jpg

:-) That's a lot of salt if you made brine for just the one quart.
Did you process or are you letting them sit in the fridge?

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures