THE CRUNCHIEST DILL PICKLES EVER "The reason that homemade pickles generally become mushy over time is that there is an enzyme on the flowering end of the cucumber that does not get destroyed during the canning process. As a result, it breaks down the fibers in the cucumber over time and turns it into a soft & mushy pickle within 6 months. The secret is a product up in Canada called Pickle Crisp by Bernardin (Canada’s answer to USA’s Ball AND IT IS AVAILABLE ON AMAZON.COM).
Wondering how to make crispy, rich, and delicious sweet pickles for canning? This recipe was an instant winner for us and I bet that once you taste it, you'll be adding this sweet pickle recipe to your personal collection too!
100+ Crazy Delicious Pickle Recipes You Can Make Practically For Free