I saw @SmokinAl SmokinAl's vacuum pickle post and I had to try. A buddy of mine had some extra cukes from his garden so I used those. I ended using sea salt. I thought I could use kosher salt, but I read that Morton's Kosher Salt had anti-caking agent in it. So, I weighed out a 1/4 cup and then used the same weight in sea salt. I also added a tablespoon of sugar to the brine. My recipe was: Brine 1c white vinegar 3c distilled water 1tablespoon sugar 2.5 grams of sea salt (ounces not grams) Jar Sliver of onion Heaping spoonful of chopped garlic 1tsp pickling spice Cukes 2-3 sprigs of dill 1/8 tsp pickle crisp (One jar I split 2 Serano Pepper and stuff them in as well for some spicy pickles) I used the FoodSaver Jar Sealer to get all the air out. I'm not sure how long I will have to let these guys "marinate" before I try them. If anyone has any idea let me know. The Mrs. Also made some zucchini bread...yum!!! UPDATE I made it 4 days and just had to try me a pickle! (or 4) The pickles turned out delicious! They were nice and crispy and full of flavor. They were a bit on the salty side, but I'm not sure if this is because I substituted canning salt with sea salt. I still ate about 1/2 the jar. Luckily, I have 3 more jars. Using the jar sealer was a super simple way of doing these pickles and I will be saying good bye to store bought pickles.