Andy Petro wrote:
> I like to make Kosher brined pickles using salt only, no vinegar, and
> ready in 2 to 7 days. The problem i am having is how much salt to use.
> Recipes call for anywhere from 1/4 tablespoon to 5 tablespoons for a
> quart jar. Any suggestions will be welcome.

I use a scant tablespoon of kosher salt per cup of water. Bring to a
boil to dissolve salt, and let cool.

They won't ferment in 2 days. Takes 3 days minimum, and probably 4 for
half-sours. Begin slicing and tasting at 3 days.

From my site (the recipe archive for my Yahoogroup), this is the recipe
I use:
http://www.jewishfood-list.com/recip...pickles02.html

You can go up a node and see other salt-brined pickle recipes.

B/