Hello,
Long time homesteader, made kraut before but first time fermenting pickles. It's one week in, followed a homesteaders recipe to the letter, grape leaves, but we tried one and it's very salty and not very dilly/spicy/garlicky at all. Nice and crisp though. Does the saltiness lessen as time goes on, will the get dillier? They aren't very sour yet, so I'm leaving them for 2 more weeks. These were the larger cukes from my garden.
Thanks
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