Okay, I am looking for some clarification on putting some peppers and cucumbers in mason jars for short term use. They won't last long enough to require canning before they are ravished .... mostly by me. I have reviewed the past threads and am a little confused regarding if I can just pour hot brine over my goodies on the mason jar without any further sealing techniques. Remember, I am not looking for long term storage.
With this method if possible, what is the best brine mix?
Can I use sea salt instead of kosher salt?
I have some dill weed and fennel seed, but no dill weed will this work? What's the difference in the end result?
In lieu of answering my dumbass questions, ya can just send me a few jars of what you got put up, huh?
Thanks guys, and any of you gals that are in the know.