Can you tell me how much salt to mix with how much water to get a 3% brine? I just bought a watermelon and thought I could make rind pickles.
My husband who died of Alzheimers had very stinky farts when we were firs married. When we started eating yoghurt the stinkies went away. Also, even then when he was in his late thirties his mind would occasionally do a very short brain freeze. My mother wondered if he was having very short petit mal episodes. He had to retire at 66 because his job had been moved to a new location with some new support personnel and he could not make the adjustment (remembering all this new stuff). He died at age 75. His mother also died of Alzheimers.
So I wonder if his early bowel state was indicative of the future Alzheimers? If so, did the addition of yoghurt not help the problem, even though the sulfur part of the gas he produced was considerably reduced? One other thing about his Alzheimers, he remained physically capable until a month before he died, since I was giving him a number of supplements. He could only remember new information for about 15 seconds, but he could walk the 3 blocks to the grocery store and help carry the grocery bags home. Two months before he died I would have to take the bags out of his hands so he could use the handrail climbing the 6 steps to the door.
Place empty jar on you scale. Make note how much it weighs or tare the scale to zero. Add the rinds. Add hot water to cover everything. Multiply the combined weight of the rinds and water by .03 or .025 for a little less salt. Add the salt. Place a pickle weight on top to hold everything under the brine. Screw on a vented one way lid. And wait a couple weeks, or longer if you like really sour pickles. It will bubble and turn cloudy but that’s the bacteria working.