I've never had that to happen. I know that if you scrub too hard, the skin might rub off.

You might need to add some pickle fresh, but I would use them. I've used up to 1 week old pickling cukes for pickles without any negative effects.

Thank you, Marla. I probably did that -- they were pretty dirty and muddy because it had rained just prior to picking -- and I used a vegetable brush! ha ha.

I'll go purchase a bundle of dill at our local produce store and go for it anyway. And I will use the scant 1/4 teaspoon (or whatever it is) of Pickle Crisp.

I haven't made Dill Pickles in eons, and so I'm doing the easy way and using Mrs. Wages or Ball or whatever I purchased. I'll make up some Bread & Butters (with Walla Walla onions -- my last of the season) and bell peppers. Always a favorite.

I think we can let this message die of natural causes now -- unless someone has some dire warning to me!

To me, the type and size of the cukes is more important than how fresh they are or are not. You need cukes that have less water contents to make the crunchy and hold up for a while and not fall apart or get mushy. Pickle crunch can help. Also does the salt that extracts water from cukes.

Ever wonder why the most expensive pickles are so tiny ?

Picking those little bitty pickles are terrible on the back, and it takes alot to make a box.

I only use pickling cukes, instead of the regular cukes. They are drier and have small seed cavities.

I love Mrs. Wages pickling packets, I've went thru 10 or more this year, and next year will need to do some when I can get the pickling cukes.