WOW!! These are great if you really love salt. I'm looking for a way to "fix" the ones I made yesterday. I'm thinking of dumping out the brine on them and making a new brine with just the water and vinegar. Cooling it and then pouring over the pickles. There should be enough salt absorbed into the pickles and they are refrigerated so they shouldn't spoil. I'd appreciate any suggestions to fix the ones I already made. In the future I think 1/2 cup of canning salt would be enough.
I cut the salt down to 1/4 cup and the dill to 4 spriggs ( I think this was typing error ) I'm making this today, hope for the best