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Home Cooking 15

Crunchy Pickle Tips?

foxspirit | Jul 22, 201511:58 AM

I'm going to try my hand at some bread & butter pickles today. I've made pickles before and generally what I do is slice kirby cukes into long thin spears and shove them all (along with one thin sliced onion) into the wide mouth mason jar so they're standing upright but still loosely packed. I add the dry spices on top. I make the brine by gently heating vinegar and sugar/salt until it all melts in then I cool it to room temp before pouring into the jar, capping, and sticking in the fridge. I typically wait about 2 days before eating.

Now I'm fine with the flavor I get. I also get that these are refrigerator pickles and don't last as long as the real canned thing but I'm not interested in canning as I find I finish them before they go bad. My issue is the crunch. They are decently crunchy. Better than you're average store brand but they aren't super vlassic pickle crunchy. Any tips on how I can get that crunch? I read somewhere I should salt the cukes for 2 hours and wring out the excess liquid. Any idea if that works?

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