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Tips For Making Crunchy, Crispy, Cucumber Pickles

Tips For Making Crunchy, Crispy, Cucumber Pickles

Old 07-04-2020, 07:38 AM
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Default Tips For Making Crunchy, Crispy, Cucumber Pickles

These tips were all taken from culturesforhealth.com:

- Add a few leaves of something with tannin in it, s/a oak, grape, bay, horseradish, even a teaspoon of loose, black tea.

- Remove the Blossom End. The end of the cucumber contains enzymes that soften pickles. Use a knife to remove a thin slice from the end, to preserve the firm texture.

- Ferment your pickles in a cool location. Don't let them get too warm during the summer months. (The fridge is probably too cold though.)

- Puncture the skin of your cucumbers before you start to ferment them. This allows the brine to penetrate the whole cuke.

- Use smaller cucumbers...more skin...more crunch.

~ C
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Old 07-04-2020, 08:19 AM
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ooOooo, add a bit of loose tea. I'll try that. Fresh summer cucumbers are a favorite here. We don't grow them and they are always so waxy from the store. I scrub them, but still 'peel them carelessly' so there is some green for color.
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Old 07-04-2020, 11:27 AM
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I remember Mom & Grandma using well water (hard water) to make pickles. Rain water from cistern to wash clothes.
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Old 07-04-2020, 06:17 PM
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Thanks, Tropit. My husband and son love to make pickles.
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Old 07-05-2020, 04:54 AM
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Be sure you use pickling cucumbers. Don't use purposes ones, they won't work.
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Old 07-05-2020, 05:55 AM
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Originally Posted by tropit View Post
These tips were all taken from culturesforhealth.com:

- Add a few leaves of something with tannin in it, s/a oak, grape, bay, horseradish, even a teaspoon of loose, black tea.

- Remove the Blossom End. The end of the cucumber contains enzymes that soften pickles. Use a knife to remove a thin slice from the end, to preserve the firm texture.

- Ferment your pickles in a cool location. Don't let them get too warm during the summer months. (The fridge is probably too cold though.)

- Puncture the skin of your cucumbers before you start to ferment them. This allows the brine to penetrate the whole cuke.

- Use smaller cucumbers...more skin...more crunch.

~ C

Add alum to your liquid.
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Old 07-05-2020, 08:44 AM
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Mom would add a grape leaf to the jar of cucumbers that were to be pickled - now I know why.

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Old 07-05-2020, 09:26 AM
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I find this interesting that no one mentions whether these are sweet pickles, bread & butter pickles or dill pickles. Do these suggestions work for all the types of pickles? When I saw ferment, I thought probably dill? Am I wrong?
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Old 07-05-2020, 10:34 AM
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Originally Posted by granny64 View Post
Add alum to your liquid.
Agree ...... I was always told that alum gave dill pickles their crunch.


Originally Posted by Barb in Louisiana View Post
I find this interesting that no one mentions whether these are sweet pickles, bread & butter pickles or dill pickles. Do these suggestions work for all the types of pickles? When I saw ferment, I thought probably dill? Am I wrong?
Can't answer your questions specifically, BarbInLouisianna ....However, the only recipe where I have seen or use alum is for dill pickles.

Last edited by QuiltE; 07-05-2020 at 10:38 AM.
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Old 07-05-2020, 12:01 PM
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Default Tips For Making Crunchy, Crispy, Cucumber Pickles

I have an easy recipe for a crisp sweet pickle. It would take a while to type. I will gladly share (copy & paste) if you are interested and allow me to pm you.
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