I am canning pickles (using pickling cucumbers) but last year they got soggy and weren't crisp at all. Any tricks of the trade?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
This is not a complete fix, but if you add about 1/8g of Alum per quart--which you can find in most baking or spice sections of your local grocery--it helps to maintain the nice snap for longer.
Pickle them the same day you pick them.
hardlikearmour is a trusted home cook.
My parents would always add a grape leaf to the jar.
Do you have a recipe for pickles with the grape leaf
Add some black tea leaves to the brine. I used about 5 tea bags to 3 liters of pickles. If you have them try some grape leaves or horseradish leaves.
I recently subbed black tea for alum in sweet pickles (https://food52.com/recipes...), which discolored the pickles a bit but worked fine. I'm also fermenting sour pickles at the moment and added a few fig leaves to the crock. Will let you know how it turns out.
Trena is a trusted source on general cooking.
The crispiest pickles I've made have been fermented. I once pickled 30 pounds of cucumbers, you read that correctly, that came out soft. I managed to use them all in relishes and sauces, but it took a year to eat them.
AntoniaJames is a trusted source on Bread/Baking.
Brine the cucumbers for at least 12 hours before pickling.
Cut off the blossom end.
Process in a hot water bath, not boiling water. Generally, at normal altitudes, process for 30 minutes once the temperature reaches 185 degrees. It needs to remain at 180 - 185 degrees during the 30 minute processing time.
Hope this helps. ;o)
Brine ratio is 3/4 cup kosher salt to 2 gallons cold water. ;o)
Thank you everyone! I really appreciate it.