Can you post the recipes?
Deanna

Forgot the recipe. LOL

Green Tomato/Mixed Vegetables

Wash well and scald a gallon-size glass jar with a wide top. Pack a layer of dill in the bottom, add several cloves of garlic, then start layering vegetables into the jar, packing dill in between each layer. I put in several layers of small green tomatoes, about ping-pong ball size. Green cherry tomatoes are especially good. Use a layer of onions somewhere in the jar. If you donÂt have small boiling onions, slice larger onions. Peeled, sliced Jerusalem artichokes are good. Tender green or wax beans are good. (They are the only vegetables that must be cooked before adding to the jar. They have to be parboiled for about five minutes.) Cauliflower broken into small florets is great. Capers and a few red Tabasco peppers add a bit of dash. The white part of leeks and sweet peppers, either green or red, seeded and cut into strips, add interest.

But many times, I have used only the green tomatoes flavored with the dill, onions, and garlic.

Make a brine of 3/4 of a cup of pickling salt to 10 cups of boiled and cooled water. Add 1/4 cup cider vinegar of 5% acidity. Pour over vegetables in jar, insert a knife blade to remove air bubbles, then cover the top of the vegetables with more dill. Weigh down the top of the vegetables with something like a saucer weighted with a jar of water to keep everything below the brine, and let the jar cure at room temperature. Let the jar set about two weeks. Stand back when you open the jar: a stampeding family can be dangerous.

If you want to preserve these pickles, pack into hot, sterilized jars along with more dill. Strain the brine, bring to a boil, and pour over pickles. If you need more brine, use ½ cup pickling salt, four cups of 5% vinegar, and one gallon of water, and bring to a boil. Seal. Process in boiling water bath 15 minutes, starting to count the time when the hot jars are placed in the actively boiling water.

It is safe to ferment the vegetables. The processed version is the same fermented recipe, just processed AFTER fermenting, like fermented cucumbers.
If you wanted to make a fresh pack pickle, you would need brine that is at least half vinegar that is 5 % acidity to water ratio.