I cut up cucumbers and soaked in brine solution overnight, soaking them the next day to remove the salt. I canned them with a dill pickle brine and processed them. The pickles taste barely dilly. Did I do something wrong? Any fix for this batch of pickles that are already processed? The freshly cut cucumbers pickled in the same dill brine taste great??? Did the same using bread and butter brine...same problem???
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