Soggy Pickles ?
I grew up eating my grandma's home-made pickles, all different kinds (dill, icicle, bread & butter, sweet, etc). All were delicious, and crunchy.
I tried my hand at making some a few months ago - and I got something akin to pickle paste, they were that soggy.
Mistake #1, I now know, was using store-bought cucumbers. Even though they said they were "pickling cucumbers".
Beyond that though, I'm not sure.
I just tried again, using cucumbers from a local farm (I live in a townhouse, I cannot grow anything here myself), and a recipe from a book I have called "Bernardin Guide To Home Preserving". Only change I made was adding 1/8tsp of "Pickle Crisp" to each 500ml jar.
They were a "quick pack" pickle - iced overnight, packed and covered with boiling brine, then boiling-water processed after.
Will I still end up with soggy pickles ?