"Andy Petro" > wrote in message
...
>
> What is the correct ratio of water to salt ( no vinegar ) for fermented
> dill pickles Every recipe calls for different ratios with the average
> being one tbs. salt to 16 ounces of water.
>
> Is more salt or less better.
>
>

I use 6 tablespoons to 1/2 gallon of water.
Never lost a batch yet.