Nick Cramer wrote:
>
> Thanks, Ross. Quarts and litres don't matter much, but tsp and Tbs do!
>


It does if you have to use different products. I found a web page the compares
the weight of various salts.

http://www.dadcooksdinner.com/2012/0...by-weight.html

While I can't get pickling salt, I can get something called "kitchen salt"
which is used the same way kosher salt is in the US.

If you read the web page, the author found that kosher salt weighs far less
than pickling salt, so a cup of kosher salt is not enough compared
to pickling salt. I would have to use 3 cups for every two in the recipe.

BUT.....my kitchen salt is denser than his kosher salt, SO some math is
in order. Turns out by my calc, I need 225 grams of salt per liter of
water, which I can easily do.

This could explain why my attempts at pickles have always gone from the
salty cucmber to moldy/rotten stage without passing the pickle stage.

Geoff.
--
Geoffrey S. Mendelson, N3OWJ/4X1GM/KBUH7245/KBUW5379
It's Spring here in Jerusalem!!!