I,ve been trying to pickle cucumbers but cant seem to get them crunchy ,any ideas?

Answer 1

The manufacturers of pickles use alum to keep the pickles crunchy. You can probably buy it in the store where they sell spices. I like to make my own homemade pickles by using fresh cucumbers from the garden. They are usually crunchier to begin with, and have fewer seeds. I peel and slice them, add some slices of onion, and put them in a jar with vinegar, salt and a little water. Refrigerate for a few days to let the flavors blend. They taste really good that way. I don't use any exact proportions -- just add the vinegar and salt to your taste. Enjoy!

Answer 2

I assume you are using pickling cukes rather than slicing cukes; it does make a difference. I'm also assuming you are removing about 1/16 inch or more of the blossom end of the cuke; there is an enzyme there that will soften the cuke after it is processed in the boiling water canner and stored. The following info is from The National Center For Home Food Preservation's website. It's the USDA's official website.

"Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well. "

Note: Do not use an enamelware container to soak the pickles in lime if there are any chips in the enamel coating exposing metal. A glass container can also be used. Do not use any kind of metal container for the lime solution, not even stainless steel. The metal will react w/ the lime and taint the flavor of the pickle. In the case of copper or aluminum the pickle will also be unhealthy to eat.

It is recommended that you use "Pickling Salt". It is free of iodine and anti-caking agents found in other salts. Some Sea Salts will also lend an undesireable taste to the pickle. Pickling salt can usually be found anywhere canning supplies are sold and sometimes on the bottom shelf of the spice section in supermarkets

Pickle recipes and other processing info is available here:
http://www.uga.edu/nchfp/how/cucumber_pick.html

The Nat'l Center for Home Food Pres. homepage is here:
http://www.uga.edu/nchfp/index.html

Answer 3

You can also make refrigerator pickles! They should sell the package mix with directions in the pickling isle. They have always been crunchy for me:)

Answer 4

are you using the right cucumbers...kirby are the best for pickling

Answer 5

you have to get them real young to get them crisps,they have a certain cucumber just for pickles,go to your nearest farmers market and ask them if they have them