Posted 7/28/2026 18:00 (#11712266 - in reply to #11712247) Subject: RE: How do you make CRISP DILL pickles? What makes them crisp?
East Central Arkansas
With the fermented pickles my wife has been making she uses muscadine leaves. I think she has also used oak leaves. Small fresh cucumbers are more crisp than the spears she cuts out of larger ones. Did some with onions she crinkle sliced and they are soft not crispy but the onions are crisp. These are canned after fermenting and that seems to make them less crisp.
How do you make CRISP DILL pickles? What makes them crisp?
