Hi gang -
First, if this question is inappropriate for this group,
please let me know where I should post it (to the cooking groups?)
I am preparing to plant my 1993 garden. Every year I put in
cucumbers in preparation for big-time pickle canning in the fall.
(I have about 6 recipes for dills and sweets that I like.) The
pickles turn out great, except they're not CRUNCHY enough. They
end up sort of soft, but not mushy.
I want suggestions on how to get crunchy pickles. Should I plant
a specific type of cucumber (there are always about 10 kinds of
seeds to pick from, I grab one of the kinds that says "pickling
variety."), or do I need to do something special when I actually
do the canning? Or maybe I need to pick them sooner?
Any pickle canners out there who have the answer to my dilemma?