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Discussion Starter #1
I've been canning dill pickles for many years, but NOTHING tastes as good as the old fashion fermented pickles in a crock. Since you don't cook these, they keep their crunch too.

 

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Thanks! Great instructions.

Some questions:
Can I use onions instead of jalapenas as I hate them.

Also, I love 'pickling spice' taste. Can I use a little of that too?
 
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