Can someone help me please? For the 2nd year in a row, I have canned dill pickles that are not fit to eat. Extremely salty with a much too strong flavor. I am using fresh dill weed because I don't know what a dill head is (?). I put 6-7 small springs of dill per jar, 1 or 2 garlic cloves and a pinch of red pepper flakes. My brine seems to be a standard mixture of vinegar, pickling salt and water. Does anyone have a 'tried and true' recipe that they are willing to share? Thanks so much!