No, I'm not "in a pickle", I need a pickle recipe. I made dill pickles two years ago (first time canning pickles!), and they turned out great except they don't have the "crunch" my husband likes in a pickle. Does anyone have a canning recipe for pickles that keeps them crisp?
this one is very similar to the recipe my mother and grandmother used: http://allrecipes.com/Recipe/Dill-Pickles/Detail.aspx "This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills."
Yep. This is the recipe I use, from my Gramma's canning book that was used while my mom was growing up. Ice Water Pickles Six lbs medium sized cukes (each cut in 4-8 pieces according to the size of the cuke). Soak in ice water 3 hours - drain, pack into sterilized jars (I actually use a big tupperware cereal dispenser and store mine in the fridge). Add six pickling onions, 1 piece of celery, 1 tsp of mus-My Friend seed to each jar. Solution: 3 qts white vinegar 3 cups sugar 1 cup salt (pickling salt) Bring to boil, pour over cukes and seal at once. Makes 6 quarts. Very simple, very delicious
