I tried my hand at making pickles for the first time from fresh out of the garden cukes that I am in abundance of.
Half of them turned out great (The bread and butter ones) and the other half turned out mushy (The dills.)
They're not even salvagable. I read that using pickling lime and soaking the cukes before hand in ice water will prevent this - I also bought pickle crisp.
I personally think I might have over processed them a little (cooked them too long) but then why did the bread and butter slices turn out crunchy? (confused.) My whole dills looked wrinkly in the jar and when I opened them they were just mush: picked it up and my fingers just squished through them yuck.
Anyway, hoping to get some advice on what I'm doing wrong and what I need to do to ENSURE my pickles are crispy next time.
I have a recipe for using the pickling lime but wanted to ask, when you soak them are you soaking them whole or what if you are cutting them into spears? Soak after you cut or before?