I am now addicted to making pickles
This is my second year making them. Last year, they turned out just okay. This year, they are the best, crunchiest pickles I’ve ever tasted.
I pickled them in a 5 gallon crock for 10 days and then jarred and refrigerated.
A few of things I did differently. I bought the cucumbers the day they arrived in store and pickled them the same day. I think that probably made the biggest difference.
I also added a couple of layers of grape leaves and trimmed the blossom end off each cucumber.
I actually have a second batch going in the crock now. My challenge is going to be finding jars.