Posted 7/28/2026 23:57 (#11712495 - in reply to #11712247) Subject: RE: How do you make CRISP DILL pickles? What makes them crisp?
Northern Nebraska
Water chemistry makes crispy pickles.
You need a pH of 3.2 for pickles to stay crispy once opened more than a day. You most likely need to add calcium chloride not pickling lime to bind with the cell walls. You need the calcium chloride and not pickling lime as old cookbooks called for because it won't react and change the solution pH.
How do you make CRISP DILL pickles? What makes them crisp?
