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On Fri, 10 Aug 2007 20:03:11 -0400, wrote:

>On Thu, 9 Aug 2007 20:21:30 -0400, "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.
>
>The author of The Joy of Pickling recommends weighing salt in order to
>be consistent for salt-brine fermented pickles.
>
>The stength of the brine (and ambient temperature) control the speed
>of fermentation.
>
>According to the book, you can get half-sours in about a week by using
>a 3.5% brine - 4.9 ounces of salt to a gallon of water
>
>The batch I've got going now is in about a 5.5% brine (7.5
>ounces/gallon). They'll take 3 weeks or so to finish fermenting and
>will be full-sours.
>
>- Mark

Link to University of Georgia's National Center for Home Food
Preservation's fermenting pages:

http://www.uga.edu/nchfp/how/can6a_ferment.html

- Mark