I made some great dill pickles last year and followed the same recipe this year--or thought I did, at least. However, these are still basically tasteless after almost 3 weeks. They look fine and are crispy, but just don't taste sour at all, even a little. The dill and garlic aren't that prominent either.
Since they are not spoiled or anything, is there anyway that I can save them now? Cuc season is over here, so this was my last shot and I have about 20 jars.