Made my first dozen quarts of pickles ever, trying to replicate the McClure's Spicy ones and it didn't work out so well. First, the pickles are way too salty. Second, they are quite mushy, and I even used Ball Pickle Crisp. I'm going to try again with the actual McClure recipe (below), but want to definitively figure out how long I need to process these so they don't get soggy but are safe. The house is at 3400 feet - how long should I process a 50/50 vinegar:water brine? Here's the recipe I'm using this time, except I'm going to add 1 whole and 1 halved habanero pepper to each jar.
Thank you so much. Shame to have wasted all those cukes, but cooking is a learning process for sure.