Does anyone have tried-and-true tips for keeping pickles crisp and fresh after canning? I’ve tried a few methods but haven’t landed on the perfect solution yet. I’d greatly appreciate any advice on techniques or ingredients that help maintain that desired crunch!
A technique that works well for me is soaking cucumbers in ice water before canning. I would soak them for 2-4 hours before starting the canning process. This helps keep them firm.
Great question! To keep your pickles crisp, try adding a few grape leaves or using ice water for a few hours before canning. Also, don’t skip the vinegar and salt—those are key for crunch!
I would soak them for 2-4 hours before starting the canning process. This helps keep them firm. 
