Pickled Veges all too Vinegary
Hello - I spend time at several other forums, but just found this one - so glad I did.
Last year, my pickles (dills and B&B), and pickled beets and onions were all terrible. Every jar was very vinegary. I use recipes from Ball or other reputable sources and follow the ingredients precisely. I canned over the course of the week, so it's not like I had brain flatulence for a day and screwed up every recipe. :) Veges were all crisp, looked beautiful ... but can after can tasted terrible.
The only thing I can think of is that my canning salt is old. Would that matter? I don't know why it would - but it's the only thing I can think of.
Any of you experts have any other ideas?