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142 Comments | Jill Winger |    Last Updated: July 28, 2020

5 Secrets for Crunchy Pickles

Learn the best secrets and tips for crispy and crunchy pickles. I’ve read about dozens of different theories for how to keep cucumbers crispy when pickling them, and I sorted through them, tried most of them, and gathered up the best of the best tips for crunchy pickles in this post.

5 Secrets to Crispy Crunchy Pickles

Ain’t nobody likes a mushy pickle…

It’s a problem that’s plagued pickle-makers for centuries: how do you find a pickle recipe that results in perfectly crisp cucumbers with that highly sought-after ‘crunch’ when you take a bite?

In the past when I’d go to make my homemade pickles, Prairie Husband would always cautiously raise an eyebrow and say in this questioning tone of voice, “They’re gonna be crunchy pickles, right?”

To which I respond, “Er, sure honey… you bet.” And in my head, all I was thinking was, “Why are my homemade pickles not crunchy?”

Honestly, it took me quite a while to figure out how to get consistently crunchy pickles– I tried all sorts of things, and had mixed results. And like with anything else, if you talk to a dozen different people, you’ll get a dozen different answers.

In my quest for the ultimate crunchy pickle recipe, I’ve collected a number of little tricks, so I decided to compile a list. Keep in mind you don’t have to use ALL of them though- and the first two ideas are the ones that make the most difference… At least in my humble opinion. Those first two tips have helped me get the best crunchy dill pickles.

Canning Crispy and Crunchy Pickles

5 Secrets for Crispy and Crunchy Pickles

1. Use small, firm cucumbers.

This is, hands-down, the most important! If you start with a big ol’ soft cucumber, you’ll end up with big ol’ soft pickles. Always, always select the smallest, most firm cucumbers and leave the big soft ones out of the pickle jar. It’s a natural law of sorts– if you are using ginormous, overgrown cukes for your pickles, nothing will turn them crunchy… No matter how creative you get or how many prayers you say while they are in the water bath canner.

Also, make sure you are using the best varieties of cucumbers. In order to get crisp, crunchy pickles, you need to use the varieties of cucumbers that specifically say ‘pickling cucumbers’ or has some sort of description that uses words like “great for making pickles,” like these. Pickling cucumber varieties are usually shorter and more firm than fresh-eating cucumbers.

2. Jar them immediately after picking, or as soon as possible.

Going straight from the vine to the jar is the best, and I always try to plan room in my schedule to can up a batch right away on pickle-picking day. However, I’ve still had good results using farmer’s market cukes– providing they are firm when I buy them, and I don’t leave them on the counter for days and days.

Additional tip: try to pick your pickling cucumbers before 9am if you can. Vegetables picked early in the morning tend to be sweeter and crisper than those picked later in the day after wilting a bit in the hot sun.

3. Soak cucumbers in an ice water bath for a couple hours.

If I can’t get to work canning my cucumbers immediately after picking them (or when I get home from the farmer’s market), submerging them in an icy bowl of water in the fridge will help them firm up/stay firm. Try soaking them for at least 30 minutes before canning them.

4. Cut off the blossom end of cucumber.

The blossom-end of a cucumber is said to contain enzymes which can cause mushy pickles. Cutting it off is your best bet.

Try cutting off at least 1/16 inch off the blossom end for crisp pickles. The blossom end is the opposite end of the pickle side that was attached to the plant. If you leave a little bit of the stem on that end, then you will be able to tell that the non-stem side is the one that needs to be trimmed.

5. Add tannins to the jar.

This may include oak leaves, grape leaves, or black tea. Honestly? This trick is always recommended, but I’ve had hit-or-miss results with it… If you have oak leaves or grape leaves handy, it definitely can’t hurt to toss one in each jar. Or, add a 1/2 teaspoon of loose black tea to each jar. But again, it won’t turn already-soft cucumbers magically crispy.

Canning Crunchy Pickles: Your Questions Answered

There are some common questions out there about the best tips for getting crunchy pickles, so I’m doing my best to answer them here. Feel free to add more questions in the comments below, and I’ll try to answer them.

Question: What about adding Alum?

Back in the day, it was recommended to add alum or food-grade lime to pickle recipes to help with crispness. It’s not really recommended anymore, due to safety considerations. (I’m not really interested in having aluminum in my pickles, thankyouverymuch.) Therefore, I have no personal data to share if these options are really that effective. However, I’m pretty darn sure if you use the tips above, you won’t even need to consider alum or lime.

Additional tip: You can look into something called Pickle Crisp, which is a food-grade calcium chloride additive that helps prevent pickles from going soft. It was created as a better alternative to alum and food-grade lime. I do not personally use it, but if nothing else works, you could try researching it for more information.

Question: What if I STILL get mushy pickles?

Well, then you might as well just quit this whole homesteading gig and go back to buying everything from the store…. Nah, not really. 😉 Sometimes mushiness still happens, even if you do everything in your power to prevent it. Mushy pickles are still quite edible, and if I get super-duper mushiness going on, I usually use those for chopping up to add to potato salad, making relish, etc. Just keep experimenting– you’ll get into your crispy-pickle groove eventually.

Question: OK… now how do I make the actual pickles? I knew you were going to ask that, so I have my favorite old-fashioned brined pickle recipe all ready for you right here. Or, if you looking for a water-bath canned version, this is a good one. 

Some Extra Tips for You on Preserving Food…

Listed to the Old Fashioned On Purpose podcast episode #10 on this crunchy pickle topic HERE.

New to Canning? I’ve got loads of tips for beginner canners (and expert canners, too!) in my ebook and course Learn How to Can. Check it out for more details!

Want to watch me use a water bath canner and pressure canner and get details and expert tips on all things old-fashioned cooking? Check out my Heritage Cooking Crash Course for more details.

How to make crunchy pickles

142 Comments | Farmstyle Sides, Pantry Staples, Preserving the Harvest

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Reader Interactions

142 Comments

  1. Alison Murray says

    August 26, 2016 at 9:35 pm

    These tips are invaluble for the home pickle fanatic, the cold water bath always tends to work really well for me. ‘Cause you’re right, nobody wants to be eating mushy pickles 😀
    If you *do* end up with them, we like to make relish – at least then nothing goes to waste!

    reply to comment
    • Jill Winger says

      September 3, 2016 at 11:17 am

      Exactly– relish to the rescue. 🙂

      reply to comment
      • Jacquelyn says

        June 29, 2020 at 6:43 pm

        Can you share the relish recipe you use for up-cycling mushy pickles? My first batch didn’t turn out so well. ?

        reply to comment
        • Deb says

          July 18, 2020 at 12:33 pm

          Do weigh pickles before or after they’re cut?

          reply to comment
        • Bevekly Smith says

          August 28, 2020 at 9:36 pm

          What is the top 3 cumber to buy at a farmers market for making dill pickles

          reply to comment
          • Ron Lashchuk says

            September 18, 2020 at 12:40 pm

            The best way to get cukes crunchy is to add to the brine horseradish leaves or horseradish root.It is strange that “experts” do not know that.

        • Bonita Lummus says

          November 19, 2020 at 7:22 pm

          I am on a salt free diet snd got arecipie from the kidney center for refrigerator pickles. They only keep for about a month or two snd get pretty mushy. Any ideas there. They are made with two kinds of vinegar , sugar, dil seed, celery seed, peppercorns, mustard seed. Put in a jar with cut cucumbers and into fridge., That is it.

          reply to comment
      • Thomas says

        January 25, 2021 at 3:33 pm

        Can I use soft water

        reply to comment
    • SCOTT KERN says

      September 20, 2019 at 10:09 pm

      I use pickling lime . 1 cup to two gal of water . Mix well and put my pickles in there for 12 hrs or so. Ron even very well 3 times. Soak in water with ice for 3 hrs or so. After time is getting close get items ready on the stove folks love my krispy pickles

      reply to comment
      • Kayla- Prairie Homestead Assistant says

        September 23, 2019 at 6:49 am

        Thanks for sharing your tips with us Scott! Who can resist a good, crunchy pickle?

        reply to comment
      • harvey wexler says

        March 29, 2020 at 12:13 am

        Hello to all you picked peaple
        One important thinge none of you have mentioned is the picking juice that you make has to be completely cold beforeally pouring in the jars

        reply to comment
        • Jan Currens says

          July 19, 2020 at 9:10 pm

          Then do you put in a bath and boil for 10 minutes to seal?

          reply to comment
          • charlotte fletchall says

            August 17, 2020 at 3:52 pm

            i dont see anywhere how much pickle crisp is recommended per jar do you have any idea and how do you keep the nice green color of the cucumbers?

        • Patty Taylor says

          August 15, 2020 at 8:48 am

          How do you make sure there is a good deal if you put liquid in cold

          reply to comment
        • Caroline says

          January 7, 2021 at 5:30 pm

          How do they seal if brine is cold

          reply to comment
        • Patty Knight says

          January 13, 2021 at 2:40 pm

          I have wondered about this. Heating them up would make then less crisp. Pouring the cold juices over them must be just for refrigerator pickles.

          reply to comment
    • Catherine Lucas says

      March 31, 2020 at 7:48 pm

      An old friend told me his mother’s secret to crunchy pickles was put a later of pickles then a layer of grapes leaves n repeat. I believe she was using a crock just like the old time general store days when things were fished outta a barrel, crock or jar. Never had a mushy pickle and even snapped a little when you ate them.

      reply to comment
      • Louise says

        September 5, 2020 at 6:30 pm

        My mom just added a grape leaf to each jar of pickles and they were always crunchy.

        reply to comment
    • Debbie Duckworth says

      April 24, 2020 at 1:12 pm

      Don’t throw them away. They make an awesome brine for marinades. Chuck it all in a blender and pour it on for several hours or overnight. Yes, you can bake it all together!

      reply to comment
    • donald says

      August 11, 2020 at 9:14 am

      TRY A TABLESPOON OF SPLENDA IN 1 QRT. JAR. IT IS A CONDITIONER AND PRESERVATIVE THAT WILL GIVE NICE CRUNCH

      reply to comment
  2. Erin says

    August 31, 2016 at 8:35 am

    I always appreciate your ideas! I’ve better results with using bottled water when making pickles, since we use a well. Our water contains a fair amount of calcium, which I understand may also reduce crispness in cucumbers. I’m not sure if that is scientifically accurate, but the bottled water has helped me.

    reply to comment
    • Linda S says

      August 31, 2016 at 9:08 am

      Never thought of that but it makes sense = thanks!

      reply to comment
      • Russell Bixby says

        April 21, 2019 at 12:46 pm

        For what it’s worth, I’ve always added Earl Grey tea as the tannin source; it makes a subtle but enjoyable difference in the taste of the final product.

        reply to comment
        • Raquel Nafegar says

          April 28, 2020 at 2:23 pm

          Really! How much? I’ll be making my first batch of pickles and bread and Butter pickles too.

          reply to comment
          • K says

            July 14, 2020 at 9:48 am

            My hot water bath pickles are always soft, so I started making refrigerator pickles, which are always crisp & very good. The drawback is that they take a lot of refrigerator space & I dont have a spare fridge. I’d rather process them, so I’ll give these suggestions a try.

          • bridtget wood says

            July 21, 2020 at 7:38 am

            when I make my pickles, and I do bread and butter and sweet pickles I use the pickle crisp and you don’t have to BOIL in the hot water bath, that’s right, I said you don’t have to boil them beautiful loving pickles any more! when all your pickles are in the water bath and that water should be HOT, you only have to hold the temp between 180, to 185, between thous 2 numbers, and hold it there for 30 min, you really don’t even need the pickle crisp, they will remain crisp, when your water goes above 185 F it breaks down the natural pectin in the pickle, and that’s what makes it SOFT. Thank you for letting me share this, with my pickles family.

    • Jill Winger says

      September 3, 2016 at 11:09 am

      I’m totally going to try this next time!

      reply to comment
      • John Lee Pettimore says

        July 11, 2018 at 8:33 am

        Actually, the calcium should make the pickles crisper. The older process for pickling started with a soak in water with lime (calcium hydroxide), followed by a bunch of rinses and a soak to get rid of the alkalinity before soaking in vinegar. The “pickle crisp” that you can add to your canning jars is calcium chloride, which isn’t alkaline.

        I would say the chlorine compound in the tap water was probably the culprit.

        reply to comment
      • Richard Waddell says

        August 23, 2018 at 8:24 am

        Try a Berkey water filter instead of purchasing store bought bottled water. This will save you lots of dollars$$$. We’ve been using a Berkey for three years now, and I’m honest in saying it’s worth twice its price. It really is a wonderful product.
        Disclaimer: I have no connection whatsoever with the Berkey Company, affiliate or otherwise. I’m just very pleased with their product and recommend it to anyone who values clean water that’s free of chlorine, fluoride, and many, many other contaminants.

        reply to comment
        • JW says

          August 14, 2019 at 11:55 am

          I always use Berkey filtered water in my canning!

          reply to comment
          • Dr. Ma. Gretta galon says

            April 7, 2020 at 3:14 am

            I agree to your ideas. Ive been making pickles for a very important purpose. Pickles is an excellent remedy to correct muscle cramps… More even effective than pills recommended by doctors… Pickles arent just relish but treatment too…

        • Linda Steiger says

          July 14, 2020 at 10:00 pm

          We bought a Berkey for use in Florida, their tap water is s o heavily chlorinated to me its undrinkable. Hubby took a sample to our pool store. Result? No extra chlorine needed fo the “pool” haha!

          reply to comment
        • Connie says

          July 22, 2020 at 9:06 am

          I installed a reverse osmosis filter under my sink for $600. Nothing in my water except water. I don’t have to buy any water for drinking or cooking.

          reply to comment
  3. Sandy says

    August 31, 2016 at 10:24 am

    My grandmother used to say if you were on your menses you were NOT allowed to even pick the cucumbers let alone in the kitchen with them because our hormones change the ph in the cukes and makes soft pickles. The only time I can remember she had soft pickles was the one time I helped while on my menses (I tried to sneak it past her, lol). A whole days worth of work down the tubes, ugh.

    reply to comment
    • Jill Winger says

      September 3, 2016 at 11:07 am

      Oh my word– now that is one idea I did NOT come across in my research, ha! Interesting. 🙂

      reply to comment
      • Sandy says

        July 18, 2017 at 4:43 pm

        My grandmother used to say the same thing. I can remember my mother getting chided because she had helped with the pickling and only the batches she helped with were soft. My mother finally confessed that yes, she was on her menses and thought my grandmother was full of “hogwash” about making the pickles soft. We made relish with the soft pickles so nothing was truly wasted. Lesson learned though.

        reply to comment
        • Mr. Pickle says

          August 22, 2017 at 2:57 pm

          We’re taking a huge leap in logic. More like coincidence that a woman’s menstrual cycle coincided with the time and conditions that made cucumbers softest. For instance twice I’ve had a beer the same time I’ve made pickles and both times the pickles came out soft. I’m betting the loss in judgement from intoxication led to some mistakes. 🙂

          reply to comment
          • Amber Schauer says

            May 10, 2018 at 5:15 pm

            Lol nut

          • John Lee Pettimore says

            July 11, 2018 at 8:43 am

            The menses thing is that far-fetched.

            I used to work at a metal finishing shop. The finished parts were inspected and packed by mostly women. If they were on their cycle, touching the parts would result in orders being returned because of corrosion spots. They switched duties when they were in that condition.

            They basically decided that among themselves. No one walked in and said, “Hey! I’m on the rag today. I need modified duties!”

          • John Lee Pettimore says

            July 11, 2018 at 8:43 am

            Oops. I meant “isn’t”.

          • Villainesse says

            August 15, 2018 at 12:05 pm

            I thought it was widely understood that women who spent most of their time around each other would end up with their cycles aligned. There’s really a lot going on that we do not see.

          • Diane Hartley says

            July 14, 2020 at 12:37 pm

            My mother in law use to say that about pickled beets. If have it the beets would turn white.

          • Lori D. says

            August 10, 2020 at 5:35 pm

            Another thing you can add to aid in crispness is horseradish leaves. Adds a little bit of tartness but not that noticable.

      • Joy says

        August 12, 2020 at 3:05 pm

        That same advice came from my mother and grandmother!

        reply to comment
    • Charlotte Smith says

      June 5, 2018 at 11:34 am

      My mother told me the same thing. Im from WV

      reply to comment
      • Arletta Barb says

        July 11, 2018 at 3:30 pm

        I’m also from WV and I was always told the same thing. In addition, walking across the plants while on your menses would kill the plant. That I am guilty of causing! Lol

        reply to comment
        • Melanie says

          February 26, 2019 at 8:42 pm

          I had 24 quarts of home grown carrots that all the lids lifted, checked the date on the jars, and it was on the calendar that I was menstruating. My sister warned me about that, but I never took it too seriously not to can during menses and actually told her “who would want to?” All my beautiful carrots, so hard won, into the chicken yard.

          reply to comment
        • Becky Spung says

          August 8, 2019 at 9:57 am

          I agree. I’ve killed all my squash plants while pulling weeds while being on my cycle. I’m from OH.

          reply to comment
    • Cécile B Stelzer-Johnson says

      August 27, 2019 at 8:24 am

      If you wonder why there are so many *males* as chefs, it is because of a medieval tradition stating that women had to stay out of the cooking process when they had their menses.
      Of course you need to remember that hygiene in the middle ages was not what it is today. Women had to suffer through 7 or 8 petticoats at all times, [No feminine hygiene products] even in hot weather [phew!]. The idea of taking baths was not universal [especially during cold weather and it is not until the 19th century that doctors even washed their hands between patients. Women were terrified to give birth in a hospital because the death rate was so high. People wash their hands before doing any cooking these days.

      reply to comment
      • Duncan McClellan says

        January 6, 2020 at 5:55 pm

        Thank you for having a reasonable comment.

        reply to comment
    • Deb says

      October 19, 2020 at 7:29 pm

      About 20+ years ago I was told that to. I wasn’t allowed to can for that reason. Old wives tale, but its true.

      reply to comment
      • Gabriella Athouse says

        December 3, 2020 at 11:36 am

        My grandmother sold her pickles to the local Kash n’ Karry and actually collected all of our (us grandchildren) menses blood and used it as part of the pickling process. She said that the iron and calcium content in the blood helped the cucumbers to crisp, plus they stood out because they were the only red pickles on the shelf.

        reply to comment
        • Sherry says

          December 19, 2020 at 4:41 pm

          Oh goodness!! (Gagging sounds…….)

          reply to comment
  4. Mary says

    August 31, 2016 at 10:38 am

    An elderly neighbor lady gave me the tip to buy distilled water. It was a miracle. Now I’m known all over for my dill pickles and they gave won first place at the fair every year….it’s all in the water!!

    reply to comment
    • Jill Winger says

      September 3, 2016 at 11:06 am

      I’ve never heard of that before– I’ll have to try that!

      reply to comment
    • shuli says

      September 3, 2017 at 9:31 pm

      whats your recipe??

      reply to comment
    • Kaori says

      July 20, 2018 at 4:35 pm

      Would you mind sharing your recipe?

      reply to comment
    • Trudy Balint says

      October 24, 2019 at 9:31 pm

      I also use distilled water and what a difference it makes.

      reply to comment
    • Annalisa says

      May 1, 2020 at 2:21 pm

      How do you process your dill pickle jars?

      I am a beginner and the pressure cooker made mushy pickles.

      I dont see how any waterbath or boiling water will create crisp pickles either?

      reply to comment
    • Joy Smith says

      June 12, 2020 at 3:31 pm

      Please share how to truly make great pickles, every perfect step!

      reply to comment
    • val says

      June 24, 2020 at 12:09 pm

      can I have your Recipe? val

      reply to comment
  5. Ashley Watson says

    August 31, 2016 at 3:28 pm

    If you add grape or oak leaves do you use green ones or brown ones?

    reply to comment
    • Jill Winger says

      September 3, 2016 at 11:04 am

      I’ve always used green ones.

      reply to comment
      • Justin C says

        January 5, 2019 at 4:59 pm

        I’ve never used grape or oak leaves. Are you referring to dry leaves or brined? All I can find at the store are brined leaves, but I assume dry or fresh leaves are to be used.

        reply to comment
    • Louise says

      September 5, 2020 at 6:33 pm

      Green grape leaves

      reply to comment
  6. Heather says

    September 1, 2016 at 5:34 am

    Do you always leave your cukes whole when you can them?

    reply to comment
    • Jill Winger says

      September 3, 2016 at 11:04 am

      Usually. We like them better that way. You can cut them though, if you wish.

      reply to comment
  7. DC says

    September 3, 2016 at 9:49 pm

    Raspberry leaves have tannins in them also. I have used them and waa.. la crisp pickles. A few on the top of the jar. Weight them down with a small clean flat rock and soon they are fermented and ready to sample.

    reply to comment
    • Jill Winger says

      September 8, 2016 at 4:05 pm

      Very cool– didn’t know that about raspberry leaves.

      reply to comment
  8. Prairie Wife says

    September 7, 2016 at 10:24 am

    This was going to be my first year canning pickles…but our cucumbers were a big fail in the garden this year (as were the corn, peas, and beans). I’ll just have to keep this saved for next year!

    reply to comment
    • Jill Winger says

      September 8, 2016 at 3:44 pm

      Yeah– I seem to either have AWESOME cucumber years, or they are complete flops. Nothing in between!

      reply to comment
  9. RJ willeybooger says

    September 11, 2016 at 9:23 pm

    Black black bla this gave me nothing., other than to buy them from the store. Spoiler alert,they use alum.

    reply to comment
  10. Billy says

    May 17, 2017 at 10:37 am

    I was always curious how it was that adding grape leaves, bay leaves or other types of leaves was the trick to getting your pickles to stay crunchy and not go soft. This is something I could never get an answer on. I didn’t know it was the tannins that preserves that crisp and familiar crunch you get with a pickle. I’ll have to do more research and see if I can really lock down the science behind it. Thank you for sharing your recipe!

    reply to comment
  11. Jennifer says

    May 25, 2017 at 8:41 am

    There’s a product called Pickle Crisp, which is simply calcium chloride granules. Works like a charm. And calcium chloride is already in your body, is completely normal and natural, so win-win.

    reply to comment
    • Dorinda Spiers says

      February 11, 2018 at 7:57 pm

      Jennifer where do you get the pickle crisp?

      reply to comment
      • Sandi says

        June 25, 2018 at 10:58 am

        Wal Mart

        reply to comment
    • May says

      July 28, 2019 at 8:42 am

      I tried pickle crisp. Didn’t work for me. I’ve always used lime soak to crisp my pickles and they are always very crisp. Works great with the over grown cukes. Just remove the large seeds and slice 1/2” and soak inlime overnight then pickle with sugar and vinegar according to taste or recipe.

      reply to comment
      • Rachael says

        September 7, 2019 at 11:25 am

        You soak them in lime juice overnight? Enough to cover them?

        reply to comment
        • Joseph says

          October 13, 2019 at 4:59 pm

          I assume they mean lime as in the mineral Calcium oxide/Hydroxide

          reply to comment
  12. Mark Netteler says

    July 12, 2017 at 9:50 am

    These are all great tips, thank you so much. I of course do have a question. I have heard and read about using Oak Leaves, and this would be great for me as I have two huge Oak Trees in my yard. So my question(s) is, does it matter what kind of Oak? White, Live…. Also, leaves from the tree or ones that have already fallen?
    My wife thinks this is crazy, but I have seen a lot of people recommend this. Thanks!

    reply to comment
    • Mr. Pickle says

      August 22, 2017 at 3:04 pm

      I’ve never heard of that myself. I find an ice bath, don’t cook the pickles, the firmness of the cucumber, the variety of the cucumber make a big difference. I’d say check to see what species of tree you have and make sure its not something that’ll induce an allergic reaction then split the canning process to half with and half without. If you’re getting mixed results on both sides then oak leaves don’t impact the result. If there’s a clear difference then its probably worth it.
      Personally I’m not sure I want to add any extra flavors to my pickle recipes 🙂 Soggy = Relish. 🙂

      reply to comment
    • Mary McLaughlin says

      January 4, 2018 at 4:48 pm

      Red oak has the most tannins in them…

      reply to comment
    • Jenn Collins says

      January 17, 2018 at 12:00 pm

      I’ve been told to only use white oak, as red oak leaves actually have too much tannin in them. I’ve had really good luck using white oak leaves in my pickles.

      reply to comment
  13. Dusty says

    July 12, 2017 at 4:04 pm

    Never, having made pickles but am interested you never told how to make them, what up with that!

    reply to comment
  14. Lee says

    July 13, 2017 at 12:42 pm

    I have no interest in canning pickles. However my daughter does. so I am sending her the link with instructions to read the comments. They add so much info. Thank you for including them.

    reply to comment
  15. Barbara Barrett says

    July 15, 2017 at 4:20 pm

    Jill,

    When you say the “flower” end of the cuke, do you mean the end attached to the stem/vine or the other end?
    I have a terrible time with mushy pickles so I can’t wait to try these tips.
    Thanks so much. You are the best.
    Barbara

    reply to comment
    • Jana says

      August 2, 2017 at 10:10 pm

      The other end from the stem.

      reply to comment
  16. Sonja says

    July 20, 2017 at 8:53 am

    My neighbor that has canned for years has said to try horseradish leaves. I don’t have grape leaves or any of the other leaves mentions, but I do have horseradish growing in abundance. What do you think of using it, or have you heard of it before?

    reply to comment
    • Stephanie says

      July 21, 2017 at 5:52 pm

      Yes, we’ve used horseradish leaves with success.

      reply to comment
      • Auntie Linda says

        July 14, 2020 at 3:21 pm

        I’ve used horseradish leaves with excellent results in crock fermented pickles. Two or three leaves per crock seems to work, and there is a very subtle tang to the pickles that I enjoy.

        reply to comment
  17. Jenny says

    August 1, 2017 at 2:18 pm

    I’ve also learned from America’s Test Kitchen and other sources that if you plan to can using the hot water bath, then be sure the water does not go over 180-185 degrees when processing. This would be another key to keeping it crisp. I’ve always curious about the Pickle Crisp granules (aka Calcium Chloride), but I am still researching if its “safe” to add that to my homemade pickles. Lastly, I love to learn where I can get fresh grape leaves.

    reply to comment
    • Mr. Pickle says

      August 22, 2017 at 3:07 pm

      If you have a Mediterranean market somewhere in your area they should have some. I’ve got my own grape vines but I use the leaves for other culinary purposes…maybe I’ll add some to a batch myself.

      reply to comment
  18. Michele says

    August 17, 2017 at 10:14 pm

    Hi, I am very new to this. May I ask if it is ok to slice up and deseed the cucumbers before placing them in ice-bath overnight in the fridge?

    reply to comment
  19. Jan Clair says

    August 18, 2017 at 3:14 pm

    I always use the grape leaves and have good luck with a crisper dill pickle. Its funny to hear the old timers tell about the menses. My Mom never used that one but we girls had to pick the cucumbers and pack the jars, she could not touch them because she claimed her hands had bad ph and she could not make good pickles if she touched them. I thought this was a crock so that we had to do the work instead. Now I’m not to sure. She ssid the pickles would be soft. Have you heard this tale?

    reply to comment
    • Mr. Pickle says

      August 22, 2017 at 2:55 pm

      I’ve read a few iterations of this in this post. The Ph of your skin is far more neutral than any vinegar. In addition the moment you wash the cucumbers you’d be removing any trace levels of sebum (the natural oil on your skin) and sweat that’s on the exterior of the cucumber.

      reply to comment
  20. shuli says

    September 3, 2017 at 9:33 pm

    whats your recipe

    reply to comment
    • Tony R says

      September 22, 2017 at 1:53 pm

      The last sentence has the link to the recipe.

      reply to comment
  21. Tony R says

    September 22, 2017 at 1:55 pm

    Correction: Next to last sentence.

    reply to comment
  22. sheila McGriff says

    October 9, 2017 at 7:51 pm

    This is my first to trying my hand at pickling. Where would I find the pickle crisping product? I’M SO EXCITED!!

    reply to comment
  23. Debora F says

    June 7, 2018 at 11:52 am

    You can get it at Wal-Mart and most grocery stores. I always use it and my pickles are crisp!

    reply to comment
  24. Melanie Garvin says

    June 21, 2018 at 7:43 am

    I use pickling lime. They always come out crisp.
    You do have to wash the pickles thoroughly before adding any spices or vinegar.

    reply to comment
  25. Donna Fambrough says

    June 26, 2018 at 12:49 pm

    All my great-grandmas, grandmas, my aunts and my mom insisted no one touch anything if they were on their menses when everyone got together to can. They got to watch the clock and the kids. I always thought it had more to do with the hygiene of the era, but maybe there is something to it.

    reply to comment
    • Donna Jenkins says

      August 11, 2020 at 3:27 pm

      Old Wives Tale. Seriously.

      reply to comment
  26. Norm says

    June 28, 2018 at 8:58 pm

    DIRT SIMPLE CRUNCHY PICKLES

    My wife is making pickles now. At the time of this comment it is pickle time 2018. So, here is my good deed for the day. I’ll tell you the ONLY guaranteed way to make little crunchies. A little old lady on Sand Mountain gave me the clue. Ready? Ok! Here is the secret…

    Get all your jars ready. Boil them and then stuff them with cucumbers. Whole, sliced, two day old…whatever. Pour your boiling vinegar concoction recipe into the jars. You probably do this anyway. Seal them like always.

    Now here is the secret. As soon as the jars cool down below red hot PUT THEM INTO THE REFRIGERATOR. That’s all.

    I realize that if you’re making a huge batch that this may be impractical. So happens we have a spare fridge where I keep our pickles, homemade apple and scuppernong jellies, pickled okra and all that good canned stuff.

    At least put a few jars into the fridge as soon as they are cool enough….you know..for a test. You’ll find that two seasons later the pickles are STILL CRUNCHY.

    If you think about our second favorite pickles, Klausen, which are found only in the cold case at the store then it all makes sense. Now you know the secret! You won’t remember me, but you’ll remember what I told you that the little old lady from Sand Mountain taught me.

    reply to comment
    • Jake Herriotts says

      August 31, 2019 at 5:44 am

      I am opening a small pickle store in Jaffa, Israel. I am going to stock 90% of the store with vinegar-based pickles made exactly as you have described. I do not have the ability to keep them refrigerated from conception up until the sale. Would this trick still work if I then remove the pickles from the refrigerator after 24 hours and place them back on the shelves at room temperature?

      reply to comment
      • Vicky Morrison says

        August 31, 2019 at 10:45 am

        Shalom Jake!
        Wordpress delivered your note to my inbox but didn’t give a link so I had to search around until I found the site and your comment.

        I’m going to turn this over to the pickle mistress herself, Vicky for the answer:

        If I was going to do what you purpose I would not refrigerate the pickles at all. Might cause you to lose seal on the jars because of the change in temp. Remember to let the pickles cure for 6 weeks before eating or selling.
        And also equal parts vinegar, water and 1/10 that amount in pickle salt and garlic and you can’t go wrong.
        Have a happy day!
        Vicky

        reply to comment
    • denise says

      July 22, 2020 at 5:57 pm

      how long do you keep in refrigerator?

      reply to comment
  27. Lynne Marshall says

    July 8, 2018 at 1:24 pm

    I am ready to start my pickles, but I haven’t seen the recipe yet.

    reply to comment
  28. Blair says

    July 11, 2018 at 8:43 am

    Want to mention that Alum is actually Potassium Alum and not the same as Aluminum Chloride which has been linked to cancer. Alum is safe. You can read more here: http://www.debralynndadd.com/q-a/is-potassium-alum-aluminum-free/

    reply to comment
    • Charlene says

      March 8, 2020 at 2:25 pm

      My mom used Alum for her dill pickles and they were the best ever!
      She use to soak the pickles in a huge wash sink, as she made so many and stored them in the garage. The only dill pickle I can compare to hers is Bubbie’s. For me, second best to mom’s! Crunchy
      and really have a kick to them! Glad I saw your comment as most recipes I’ve looked at do not add anything extra. I’m sticking to mom’s recipe!

      reply to comment
      • Cristy says

        July 30, 2020 at 7:11 am

        Do you mind sharing your mom’s recipe?

        reply to comment
  29. Marg Lomond says

    July 11, 2018 at 2:37 pm

    Here’s my favourite recipe:

    Pack cukes in clean jars after putting in a few garlic slices, a bay leaf, and dill weed on the bottom.
    Bring 3 qts. water, 2 cups of vinegar and 1/2 c. pickling salt to a boil and pour over cukes in jars and seal with sterilized boiled caps and rings. Invert jars and leave them on tea towels to cool.

    Does anyone know why we can’t find mustard relish in the grocery stores anymore?

    reply to comment
    • Betsy says

      July 13, 2018 at 10:53 am

      How do they seal, when inverted? You don’t have to water Bath?

      reply to comment
      • michele says

        August 24, 2018 at 8:11 pm

        I learned from a local veteran pickle maker not to water bath can them either, it’s just cooking them into soft pickles. She was so right, they’re in brine and sealed so all is good. In 15 years of making them, I’ve lost only one jar that didn’t seal right.

        So: Once you have everything packed in the jar, (lots of dill, garlic, grape leaf, dried chopped peppers, and cukes), pour the BOILING brine into the jar, wipe the rim, put the lid in place, screw down the ring tight and invert the jar. Leave overnight on a towel. The heat from the boiling brine is what seals the lid. Note: Afterwards, remove the ring and wipe down the jar of any leftover brine that has dried on it. If you leave the ring on, it may corrode and rust from the brine residue. Store in a cool dark place. Give them at least 8 weeks to develop good flavor, but the longer the better.

        I have my jars ready in the dishwasher so they’re hot and clean and pull them out as needed. All in the timing, getting my pickling going while they are on the heated drying cycle. I will be doing my second batch of dills tomorrow, looking forward to the process 🙂

        reply to comment
        • Shannon says

          September 8, 2018 at 2:10 pm

          Do you share your recipe? I love the simplicity of this idea and am wondering about the water to vinegar ratio. I noticed that some of my jars suctioned the pop lid down before going into the canner and wondered if that was good enough.

          reply to comment
          • michele says

            December 5, 2018 at 1:56 pm

            Hi Shannon, sorry this took so long… completely forgot to respond! The brine is pretty standard, 1 quart cider vinegar (be careful, I noticed Heinz is selling “cider flavored” distilled vinegar), 3 quarts water, 3/4 cup canning salt. I prefer cider vinegar for dills, distilled for sweet pickles. Either works fine, just my preference. For the pickles, to each quart jar add 1 grape leaf, several cloves of garlic- whole or cut into pieces, dill… lots of dill heads and dill weed, scant 1/8 tsp alum and 1/2 teaspoon or more of chopped dried peppers. I usually pack all the ingredients in the jar before adding the cucumbers, but only add half the dill and garlic before putting in the cukes, then top with the other half before pouring in the brine.

            The dried peppers are from what I grow in the garden, predominantly jalapenos. Make sure if you do add any peppers that they are dried, not fresh. Also, most recipes I see call for only two or three dill heads. I pack in at least double that and I use the dill fronds as well.

            Enjoy!

        • Vic says

          August 12, 2020 at 10:43 am

          The whole premise of heat processing is NOT to invert your jars —ever. Creating a vacuum seal through the heating and cooling process in the only safe approach to food preservation.
          Never invert anything while in the cooling down process!

          reply to comment
  30. Linda S says

    July 11, 2018 at 3:28 pm

    I always heard that you must use pickling salt & not iodized.

    reply to comment
    • Marian says

      July 18, 2018 at 9:03 pm

      Yes, iodized salt makes soft pickles. Use non-iodized, pickling, or kosher salt for best results.

      reply to comment
  31. Annetta Williams says

    July 12, 2018 at 10:09 am

    Anyone ever make lemon-juice pickles instead of using vinegar?

    reply to comment
  32. Angela Turner says

    July 13, 2018 at 5:42 am

    Would muscadine leaves work for “grape leaves” or does it have to be a certain species of grape? Love all of the stories and comments!

    reply to comment
    • Anthony Boccarossa says

      July 7, 2020 at 9:06 am

      I use Muscadine leaves and they make for wonderful pickles

      reply to comment
  33. Madlyn Brooks says

    July 14, 2018 at 9:38 pm

    You do not have to hot water bath the pickles?

    reply to comment
    • Mommyluvs8 says

      August 8, 2019 at 7:02 pm

      I never hot water bath my pickles. That’s how I keep them crisp. I start with jars that are hot. Pack cukes and dill and garlic, pour boiling brine over and put in 300f oven on cookie sheet or jelly roll pan until almost boiling again and seal with HOT lid and ring, invert for 5 minutes and voila; if followed correctly, they will all seal. I also use pickle crisp and everyone raves.

      reply to comment
  34. Sharon Griffin says

    July 17, 2018 at 7:40 pm

    I cannot see the recipe. Please send it to me. I have cucs waiting. Never made dills before so am anxious for a good tried and true recipe. Thanks!

    reply to comment
    • Kimberlee says

      August 23, 2018 at 9:45 am

      She offers links at the end of her post.

      reply to comment
  35. Linda Hill says

    July 19, 2018 at 1:26 pm

    I cannot see the recipe for crunchy dill pickles. Please email me. Thank you

    reply to comment
  36. sharon says

    August 10, 2018 at 3:45 pm

    I would like a recipe for sweet pickles. Thank you

    reply to comment
    • Wendy says

      September 8, 2018 at 3:26 pm

      Beulah’s Sweet Pickles
      (from Beulah, my folks’s landlady in 1963)
      This is how it was worded on the recipe card she gave them.

      in crock:
      to each 7 lbs. of sliced pickling cucumbers, add 2 c. hydrated lime & 2 gallons water. Stir.
      Cut cukes in thick slices & soak overnight in mixture. Stir often. Pour off next morning and wash in clear water. Soak in clear water for 3 hours. Drain.

      Syrup:
      2 qts. vinegar (We use cider vinegar.)
      1 tbsp. salt
      4 ½ lbs. sugar
      tied in cheesecloth or muslin:
      1 tsp. celery seeds
      ½ tsp. whole cloves
      1 tsp. allspice
      Pour over pickles and let set overnight.
      Put on stove. Bring to boil. Boil for 35 minutes.
      Put into hot, sterilized jars. Put on lids.

      yield: 8-9 pints

      my notes:
      Process in water bath canner for 10 minutes, then cool and store. They can be eaten anytime after they are processed. We usually keep the last, not quite full jar in the fridge to snack on. This one doesn’t need to be processed because it will be eaten up so quickly!

      reply to comment
  37. Jinny says

    September 1, 2018 at 5:58 pm

    Hi there
    I was picking my pickles
    The first one ( 10 lbs )
    But my cukes turning a bit green on the skin
    Is it still can eat them
    I’m feeling bad to throw a way
    And my pickling juice is very clear not mussy as all
    Please let me know what I did wrong
    Please and thank you

    reply to comment
  38. Jon says

    January 15, 2019 at 9:58 am

    I used Brads recipe from the ba YouTube channel. Big jar, 4 lbs kirbys. 8 cups water, 1/2 cup kosher salt. Lots of coriander and other whole spices, garlic, etc. 10 days in my fridge in the garage that gets barely opened more than once a day so I can flip around to mix the big jar. They came out amazing! Super crunchy and just the right amount of salt and funk. A perfect 1/2 sour. I repack and slice them in batches to keep in my kitchen fridge for constant nibbling. I seriously could sell these. Check em out! – https://imgur.com/a/H0ijHRR

    reply to comment
    • Carolyn says

      April 5, 2020 at 6:47 am

      Hi Jon, When these cukes are “finished”, do they still have a cucumber flavor? The reason I ask is because while I LOVE a great fermented, or dilled canned or sour pickle, I just can’t handle the flavor of cucumber… at all. So I’m always on the lookout for recipes or processes that make a great pickle with no reminiscent cucumber taste.
      My all time favorite store bought pickle was back in the, ’70s, they were Max’s brand and were the most amazing sour slightly hot pickle, thick chunks and spears of fat kinda soft cukes, and some carrot spears as well in the jar. They haven’t been around for a few decades…If I could find something that replicated these, I would be in pickle heaven 🙂

      reply to comment
  39. Nancy says

    May 26, 2019 at 5:59 am

    Just bought the cookbook and tries the refrigerator pickles. Does anyone know if you can reuse the vinegar mix and just keep adding cucumbers? If so, for how long?

    reply to comment
    • Jill Winger says

      May 28, 2019 at 10:27 am

      Yes, you can reuse it for future batches!

      reply to comment
    • Cyndi Ambrose says

      August 4, 2019 at 9:36 am

      what cookbook would that be?

      reply to comment
  40. Andrea Morse says

    August 14, 2019 at 8:01 am

    Last year I did zucchini pickles. This year I bought pickling cukes. Put them up yesterday, 1 fay after they were picked. 24 pint of bread & butter, dill & sweet. This is the 1st time for me. I hope they are crunchy! Wish I would have had this article yesterday!

    reply to comment
  41. Joyous Ferro says

    January 31, 2020 at 4:20 pm

    What if the recipe calls for adding the pickles and cooking the brine. Like mustard pickles ?

    reply to comment
  42. Cameo says

    July 12, 2020 at 12:33 am

    Oak leaves? What kind, as there are several types of oak trees. All I have are live oaks here, but I have never heard of use them or other deciduous types for pickling. Please comment on this.

    reply to comment
  43. donald says

    August 11, 2020 at 9:18 am

    PUT IN 1 TABLESPOON OF SPLENDA IN QRT JAR . THIS IS A PRESERVATIVE THAT WORKS TO CRUNCH UP THE DILL PICKLE.

    reply to comment
  44. Darlene says

    August 19, 2020 at 8:48 pm

    My sister makes very crunchy pickles, she tells me her secret is a small pinch of white pepper in each jar. Go figure….

    reply to comment
  45. Gabriella Athouse says

    December 3, 2020 at 11:39 am

    My grandmother sold her pickles to the local Kash n’ Karry and actually collected all of our (us grandchildren) menses blood and used it as part of the pickling process. She said that the iron and calcium content in the blood helped the cucumbers to crisp, plus they stood out because they were the only red pickles on the shelf.

    reply to comment
  46. Ryan says

    February 22, 2021 at 9:24 am

    I accidentally cut off the wrong end of the pickle and I already canned them. Will they be safe to eat?

    reply to comment

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