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.