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.
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!
Exactly– relish to the rescue. 🙂
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.
Never thought of that but it makes sense = thanks!
I’m totally going to try this next time!
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.
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.
Oh my word– now that is one idea I did NOT come across in my research, ha! Interesting. 🙂
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.
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. 🙂
Lol nut
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!”
Oops. I meant “isn’t”.
My mother told me the same thing. Im from WV
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
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!!
I’ve never heard of that before– I’ll have to try that!
whats your recipe??
If you add grape or oak leaves do you use green ones or brown ones?
I’ve always used green ones.
Do you always leave your cukes whole when you can them?
Usually. We like them better that way. You can cut them though, if you wish.
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.
Very cool– didn’t know that about raspberry leaves.
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!
Yeah– I seem to either have AWESOME cucumber years, or they are complete flops. Nothing in between!
Black black bla this gave me nothing., other than to buy them from the store. Spoiler alert,they use alum.
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!
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.
Jennifer where do you get the pickle crisp?
Wal Mart
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!
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. 🙂
Red oak has the most tannins in them…
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.
Never, having made pickles but am interested you never told how to make them, what up with that!
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.
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
The other end from the stem.
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?
Yes, we’ve used horseradish leaves with success.
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.
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.
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?
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?
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.
whats your recipe
The last sentence has the link to the recipe.
Correction: Next to last sentence.
This is my first to trying my hand at pickling. Where would I find the pickle crisping product? I’M SO EXCITED!!
You can get it at Wal-Mart and most grocery stores. I always use it and my pickles are crisp!
I use pickling lime. They always come out crisp.
You do have to wash the pickles thoroughly before adding any spices or vinegar.
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.
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.
I am ready to start my pickles, but I haven’t seen the recipe yet.
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/
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?
How do they seal, when inverted? You don’t have to water Bath?
I always heard that you must use pickling salt & not iodized.
Yes, iodized salt makes soft pickles. Use non-iodized, pickling, or kosher salt for best results.
Anyone ever make lemon-juice pickles instead of using vinegar?
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!
You do not have to hot water bath the pickles?
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!
I cannot see the recipe for crunchy dill pickles. Please email me. Thank you