This was sent to me from a friend who is also enthused about pickle making. It is from the Ball Bule Book. Pickle making begins with the brine and to make carelessly or to maintain carelessly a brine is the reason for most of the soft and unfit pickles. Remember these key points; Use clean stone or glass jars; use only a recommended pickling variety of cucumbers; use only canning and pickling salt; and do not use hard water. Pickles must be placed in a brine and fermented for approximately 6 weeks before the addition of the final and last brine.