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.”
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.
5 Secrets for 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, ain’t nothing gonna turn them crunchy… No matter how creative you get or how many prayers you say while they are in the water bath canner.
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.
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.
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.
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.
What about 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.
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, etc. Just keep experimenting– you’ll get into your crispy-pickle groove eventually.
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.
Alison Murray says
August 26, 2016 at 9:35 pmThese 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!
Jill Winger says
September 3, 2016 at 11:17 amExactly– relish to the rescue. 🙂
Erin says
August 31, 2016 at 8:35 amI 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.
Linda S says
August 31, 2016 at 9:08 amNever thought of that but it makes sense = thanks!
Russell Bixby says
April 21, 2019 at 12:46 pmFor 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.
Jill Winger says
September 3, 2016 at 11:09 amI’m totally going to try this next time!
John Lee Pettimore says
July 11, 2018 at 8:33 amActually, 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.
Richard Waddell says
August 23, 2018 at 8:24 amTry 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.
JW says
August 14, 2019 at 11:55 amI always use Berkey filtered water in my canning!
Sandy says
August 31, 2016 at 10:24 amMy 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.
Jill Winger says
September 3, 2016 at 11:07 amOh my word– now that is one idea I did NOT come across in my research, ha! Interesting. 🙂
Sandy says
July 18, 2017 at 4:43 pmMy 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.
Mr. Pickle says
August 22, 2017 at 2:57 pmWe’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. 🙂
Amber Schauer says
May 10, 2018 at 5:15 pmLol nut
John Lee Pettimore says
July 11, 2018 at 8:43 amThe 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 amOops. I meant “isn’t”.
Villainesse says
August 15, 2018 at 12:05 pmI 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.
Charlotte Smith says
June 5, 2018 at 11:34 amMy mother told me the same thing. Im from WV
Arletta Barb says
July 11, 2018 at 3:30 pmI’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
Melanie says
February 26, 2019 at 8:42 pmI 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.
Becky Spung says
August 8, 2019 at 9:57 amI agree. I’ve killed all my squash plants while pulling weeds while being on my cycle. I’m from OH.
Mary says
August 31, 2016 at 10:38 amAn 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!!
Jill Winger says
September 3, 2016 at 11:06 amI’ve never heard of that before– I’ll have to try that!
shuli says
September 3, 2017 at 9:31 pmwhats your recipe??
Kaori says
July 20, 2018 at 4:35 pmWould you mind sharing your recipe?
Ashley Watson says
August 31, 2016 at 3:28 pmIf you add grape or oak leaves do you use green ones or brown ones?
Jill Winger says
September 3, 2016 at 11:04 amI’ve always used green ones.
Justin C says
January 5, 2019 at 4:59 pmI’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.
Heather says
September 1, 2016 at 5:34 amDo you always leave your cukes whole when you can them?
Jill Winger says
September 3, 2016 at 11:04 amUsually. We like them better that way. You can cut them though, if you wish.
DC says
September 3, 2016 at 9:49 pmRaspberry 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.
Jill Winger says
September 8, 2016 at 4:05 pmVery cool– didn’t know that about raspberry leaves.
Prairie Wife says
September 7, 2016 at 10:24 amThis 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!
Jill Winger says
September 8, 2016 at 3:44 pmYeah– I seem to either have AWESOME cucumber years, or they are complete flops. Nothing in between!
RJ willeybooger says
September 11, 2016 at 9:23 pmBlack black bla this gave me nothing., other than to buy them from the store. Spoiler alert,they use alum.
Billy says
May 17, 2017 at 10:37 amI 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!
Jennifer says
May 25, 2017 at 8:41 amThere’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.
Dorinda Spiers says
February 11, 2018 at 7:57 pmJennifer where do you get the pickle crisp?
Sandi says
June 25, 2018 at 10:58 amWal Mart
May says
July 28, 2019 at 8:42 amI 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.
Mark Netteler says
July 12, 2017 at 9:50 amThese 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!
Mr. Pickle says
August 22, 2017 at 3:04 pmI’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. 🙂
Mary McLaughlin says
January 4, 2018 at 4:48 pmRed oak has the most tannins in them…
Jenn Collins says
January 17, 2018 at 12:00 pmI’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.
Dusty says
July 12, 2017 at 4:04 pmNever, having made pickles but am interested you never told how to make them, what up with that!
Lee says
July 13, 2017 at 12:42 pmI 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.
Barbara Barrett says
July 15, 2017 at 4:20 pmJill,
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
Jana says
August 2, 2017 at 10:10 pmThe other end from the stem.
Sonja says
July 20, 2017 at 8:53 amMy 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?
Stephanie says
July 21, 2017 at 5:52 pmYes, we’ve used horseradish leaves with success.
Jenny says
August 1, 2017 at 2:18 pmI’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.
Mr. Pickle says
August 22, 2017 at 3:07 pmIf 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.
Michele says
August 17, 2017 at 10:14 pmHi, 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?
Jan Clair says
August 18, 2017 at 3:14 pmI 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?
Mr. Pickle says
August 22, 2017 at 2:55 pmI’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.
shuli says
September 3, 2017 at 9:33 pmwhats your recipe
Tony R says
September 22, 2017 at 1:53 pmThe last sentence has the link to the recipe.
Tony R says
September 22, 2017 at 1:55 pmCorrection: Next to last sentence.
sheila McGriff says
October 9, 2017 at 7:51 pmThis is my first to trying my hand at pickling. Where would I find the pickle crisping product? I’M SO EXCITED!!
Debora F says
June 7, 2018 at 11:52 amYou can get it at Wal-Mart and most grocery stores. I always use it and my pickles are crisp!
Melanie Garvin says
June 21, 2018 at 7:43 amI use pickling lime. They always come out crisp.
You do have to wash the pickles thoroughly before adding any spices or vinegar.
Donna Fambrough says
June 26, 2018 at 12:49 pmAll 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.
Norm says
June 28, 2018 at 8:58 pmDIRT 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.
Lynne Marshall says
July 8, 2018 at 1:24 pmI am ready to start my pickles, but I haven’t seen the recipe yet.
Blair says
July 11, 2018 at 8:43 amWant 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/
Marg Lomond says
July 11, 2018 at 2:37 pmHere’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?
Betsy says
July 13, 2018 at 10:53 amHow do they seal, when inverted? You don’t have to water Bath?
michele says
August 24, 2018 at 8:11 pmI 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 🙂
Shannon says
September 8, 2018 at 2:10 pmDo 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.
michele says
December 5, 2018 at 1:56 pmHi 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!
Linda S says
July 11, 2018 at 3:28 pmI always heard that you must use pickling salt & not iodized.
Marian says
July 18, 2018 at 9:03 pmYes, iodized salt makes soft pickles. Use non-iodized, pickling, or kosher salt for best results.
Annetta Williams says
July 12, 2018 at 10:09 amAnyone ever make lemon-juice pickles instead of using vinegar?
Angela Turner says
July 13, 2018 at 5:42 amWould muscadine leaves work for “grape leaves” or does it have to be a certain species of grape? Love all of the stories and comments!
Madlyn Brooks says
July 14, 2018 at 9:38 pmYou do not have to hot water bath the pickles?
Mommyluvs8 says
August 8, 2019 at 7:02 pmI 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.
Sharon Griffin says
July 17, 2018 at 7:40 pmI 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!
Kimberlee says
August 23, 2018 at 9:45 amShe offers links at the end of her post.
Linda Hill says
July 19, 2018 at 1:26 pmI cannot see the recipe for crunchy dill pickles. Please email me. Thank you
sharon says
August 10, 2018 at 3:45 pmI would like a recipe for sweet pickles. Thank you
Wendy says
September 8, 2018 at 3:26 pmBeulah’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!
Jinny says
September 1, 2018 at 5:58 pmHi 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
Jon says
January 15, 2019 at 9:58 amI 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
Nancy says
May 26, 2019 at 5:59 amJust 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?
Jill Winger says
May 28, 2019 at 10:27 amYes, you can reuse it for future batches!
Cyndi Ambrose says
August 4, 2019 at 9:36 amwhat cookbook would that be?
Andrea Morse says
August 14, 2019 at 8:01 amLast 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!