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Take a thin slice off the end of cucumbers and zucchinis (aka courgettes)īarb Ingham at the University of Wisconsin Extension says, Modern techniques to ensure that your vegetables stay crisp during the pickling process 1. Take a thin slice off the end of cucumbers and zucchinis (aka courgettes)
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1 Modern techniques to ensure that your vegetables stay crisp during the pickling process.It appears though that modern techniques are proving easier, and really are just as good or better. That being said, there are many age-old techniques for ensuring that crisp vegetables stay crisp during the pickling process. If you are handed cucumbers of a dubious age, make relish instead with them, or dehydrate them to make cucumber chips.ĭon’t attempt to use frozen veg such as cauliflower or beets and expect to be happy with the results you get from pickling them. Don’t buy a tray of cucumbers in a supermarket that could be three weeks old since picking and expect to be happy with any pickles you make from it. The shorter the time between picking and pickling, the crisper your pickle will be. Whatcom County Master Food Preserver Program. WSU/Whatcom County Cooperative Extension. Once a pickle becomes soft it cannot be made firm again.” Crisp Pickles. Pectin can become soft by microbial spoilage, heat or improper handling. Pickles become soft as the pectin in them softens. Washington State Extension breaks the bad news: Nothing short of taxidermy will perk a limp cucumber back up. If the vegetable you are thinking of pickling has already gone soft, then there is nothing you can do to recrisp it through any means after which you’d want to still eat it. Crisp pickles are a holy grail for home canners.