Pickles too vinegary- help!
This past spring I made some Kosher Dill pickle spears in quart jars with fresh dill and garlic from the "So Easy to Preserve" book from University of Georgia. They sat looking all pretty through the summer and I finally cracked open a jar (my Bread n' Butter ran out) but they were soooo vinegary and strong! What did I do wrong? It was so bad I had to let the jar "air" for a day or so in my fridge before I could stomach another one. Can I add some sugar to the recipe before I try it again to make it more palatable or would that make it unsafe to can since it throws off proportions (thats the math geek in me)? I know diluting the vinegar is a "No,No" in canning... Any ideas? I'm new to this whole pickle thing.
PS- I've been reading all your posts (Linda, Annie, Dave, etc) for the last year and have learned so much from everyone in this forum. Thanks so much ya'll! Glad to have finally joined!