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Nanacc, You probably let them sit in the canner too long. My mom always started the jars in hot, not boiling, water and left the jars in only until the cuics had mostly changed colour. That is the way I still make them.

I wish I could get my Snow pea pickles to be like the ones I remember, but they are verrrry touchy and so far, they just do not measure up.

Quote:

Originally Posted by nanacc (Post 6202246)

I wish I could make the Kosher dills like DM made! They were great. Of course, with cayenne pepper added. Last batch we tried, couldn't get the crispness she did! I helped her, but most of her canning was done without written recipe! Why didn't I think to take notes??

I was taught to put "alum the size of a pea" into each of the jars.
I usually added more, to be sure they were crisp!

Our recipe did not require processing ... packed the cukes into the jars along with the dill, and alum. Poured the hot brine overtop. Lids on. Then leave to sit in the fruit cellar for a few weeks.