ur Traditional Pickle Blend Can Be Used To Brine Any Type Pickle Desired For Canning The Traditional Way. You can spice up or sweeten the brine as you desire.  Or Try it for making Your Own Quick refrigerator pickles too! 
NOTE: Quick pickles must be kept  refrigerated Before & After Opening..
 
 
Make The Brine: ( Makes: 6 cups Brine). Combine 3 cups distilled white vinegar (or cider vinegar),  3 cups water, 2 Tbsp. plus 2 tsp. sea salt.
2 Tbsp. of Traditional Pickle Blend.
Continue Here For Sour Pickle Basic Brine : Add 2 Tbsp. salt in a large saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 2 minutes. Remove from the heat.
Continue Here For Sweet Pickle Basic  Brine: 1 1/2 cups sugar and 1 Tbsp. plus 1 tsp. sea salt in a large saucepan. Bring to a boil and stir until the salt and sugar are dissolved. Let boil for 2 minutes. Remove from heat
 
Prepare the vegetables: Wash and dry the vegetables. Peel carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
Add the vegetables: Pack the vegetables into the jars, making sure there
is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
Add the pickling liquid: Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
Remove air bubbles: Gently tap the jars against the counter a few times
to remove all the air bubbles. Top off with more brine. Seal the jars.
Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age —  
           try to wait at least 48 hours before cracking them open.