I think that the brine is what makes the pickles. I use this brine recipe to pickle a lot of different foods: pickles, pickled beans, pickled peppers, pickled asparagus.
9 Cups Water
9 Cups Vinegar
3/4 Cup Canning Salt
In stock pot, mix the water, vinegar and salt. Bring to boil. Put sterilized lids and rings in hot water. Sterilize jars. Pack in vegetables (cukes, beans, peppers, asparagus, etc). Add 1 section of dill. If wanted you can add garlic, jalapenos and/or onions (cut up). Sprinkle 1/8 tsp alum over veggies in jar. Pour brine over veggies using a funnel. Put lids and rings on jars. Tighten rings and then loosen lids 1/8 turn back. Process in hot water canner for 5-7 minutes for pints and 7-9 minutes for quarts. Remove from hot water bath and let cool. Do not touch or move jars until completely cooled.
After jars have cooled, check to make sure they sealed by pressing tops of lids. If the lid does not bounce back, it is sealed. If it does not seal, put in refrigerator and store.
Note: You can store the extra brine in the frig for later use. Use within 1 or 2 weeks.
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