How to Get a Dill Pickle to be Crunchy

Fresh dill pickles remain crisp for up to two months.

Typically made from specially grown cucumbers, pickles make an easy low-calorie snack or topping for a burger. One of the most common pickle varieties is the dill, which is flavored with dill seeds, fresh dill and a handful of other flavors. A sign of a fresh, well-made pickle is a noticeable crunch when you bite into it. Since dill pickles soak in liquid at all times, they eventually soften and become limp, which unfortunately is irreversible. But there are ways you can get a dill pickle to be crunchy. Does this Spark an idea?

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1/2 cup pickling salt
1 gallon water
Pitcher
3 lbs. pickling cucumbers
1 tbsp. whole black peppercorns
2 cloves garlic
1 tsp. dill seeds
1 bunch fresh dill
Crock
Container

Instructions

- 1
  
  Combine 1/2 cup pickling salt and 1 gallon of water in a large pitcher. Use filtered or bottled water for best results. Plain tap water may negatively affect the taste of the pickles.
- 2
  
  Rinse 3 lbs. of pickling cucumbers and chop off the stems. Discard any damaged cucumbers.
- 3
  
  Add 1 tbsp. whole black peppercorns, two crushed garlic cloves, 1 tsp. dill seeds and one bunch of fresh dill to the crock.
- 4
  
  Lay the pickles in the crock, on top of the herbs and spices. Pour the water and pickling salt mixture in the crock. Use just enough liquid to submerge the cucumbers and store the rest in an airtight storage container.
- 5
  
  Store the crock, uncovered, in a dark and moderately cool location.
- 6
  
  Look at the crock on a daily basis, starting on the third day. Skim off any foam or scum that forms on the top of the liquid. Continue this process daily for seven days.
- 7
  
  Cover the crock loosely with a lid and store it in the refrigerator. Use the pickles within two months for maximum freshness and crispness.

Tips & Warnings

For spicy dill pickles, add 1 to 2 tbsp. of crushed red peppers to the other herbs and spices.
Scum and foam at the top of the crock is a normal result of fermentation.
Discard the pickles if they become soft or develop a foul odor.