Pickling cucumbers straight from your garden is a simple process, but there are a few tricks to ensure your dill pickles turn out crunchy and delicious.
Pickles that turn out to be soft and mushy after being canned are one of the most disheartening things to bite into. The time, effort, and resources spent producing and processing the cucumbers into pickles suddenly seem like a complete waste.
But don’t worry, we’re here to assist you. The crunchiness of handmade dill pickles can be preserved in a number of ways.
And it could be less complicated than you imagine. Here are the seven most important things we’ve learned about making consistently delicious pickles.
1. Use cucumbers that are meant to be pickled
Using pickling cucumbers is the first secret to making crispy dill pickles. Cucumbers from a garden salad are not the best choice for making pickles. When compared to pickling cucumbers, these cucumbers are too big and have a thick base of seeds. Make sure to use smaller pickling cucumbers, like National Pickling Cucumbers, that are made for pickling.