Ok girls...here's the secret. We used to be able to buy a product called Pickle Crsip but they discountued it. We got the bright idea to look what was in it, lo and behold it was called Calcium Chloride. It is used to make soap. I bought it online and it came in a 7 lb. container. You use 3/4 tsp. for a pint and 1 1/2 tsp. for a quart. This works for everything..peppers, cucumbers, etc. I hope you all try it, it really works.

Can't find any of my old recipes but we used to soak the slices in alum for several days to crisp them

Never heard of this... I use pickling lime get my sweet pickles crisp. Soak them for 3 days before putting into jars...

I've heard of that before, but have not seen any recipes with it. I really just got tired of trying and stopped with the dill ones, but we always make an abundance of cucumbers, and I'd really like to try again.

I don't cut mine into slices. I cut them in half if they aren't too big. If so, I cut them in quarters. I never slice mine. I just put them into the jars without cramming them, just firmly packed. I use canning salt. If you follow the timing in the recipe, you'll have great pickles. When I went to pick up my jars after the fair, I noticed that the dill pickles were about half gone. I asked about it, and one of the ladies working there said the workers got started eating on them, they had to stop so there would be an exhibit left for the fair. I guaranteeif you follow the recipe exactly, they will be crisp and good.

No, I don't pack them in too tightly, just firmly. I don't slice them, just cut them in half lengthwise if they aren't too big, and if they are bigger, I cut them into fourths. I use canning salt, and if you follow this recipe, you'll be successful.

Thank you! When I have tried this this summer, I'll let you know how they turn out~!

Thank you Alice for providing this recipe. I love the dills my mother use to made in the cocks, but I don't have the right conditions where I live to do this. I am going to try your recipe this summer.

Alum usually keeps them crispy, and also hard water or store boughten water helps too. It is a real science to get a good pickle that your family likes, and it turns out every year to be good.

With canning be it pickles, jams and jellies or vegetables there are food safety issues that need to be addressed. Here's the National Food Preservation website that will answer all your food preservation questions, provide tested recipes and explain why and how foods need to be processed and for how long to prevent bacterial problems. Good luck with the dill pickles!
http://www.uga.edu/nchfp/