To prepare jars:
Run the jars and rings through a complete dishwasher cycle or wash them in hot, sudsy water and then rinse them very well in hot water. Lids should be washed by hand and then dried carefully.
Other notes:
1). Use non-reactive kitchenware, like stainless steel, earthenware, glass or plastic
2). If you’re not using wide-mouth jars, use a funnel to fill them
3). This produces a very tart pickle; alter the recipe to your taste
4). Allow the pickles to cure for a day or so before you use them
5). If you followed the instructions, they should last, under refrigeration, for a few weeks
6). Never store refrigerator pickles anywhere but the refrigerator