Question
I've been rather disappointed with my picklings, they were the first I made and I followed a recipe prescribing to leave the baby cucumbers in salt for 4-6 hours to dry them up, then place in vinegar with spices (vinegar only). It was so easy, but when I opened the jars 3 months later I found out the cucumbers had lost all crunchiness and they are falling apart.
They are still edible but far from the cucumbers I am used to buy at the store, which are still crunchy.
My guess is vinegar may have made them fall apart, but still I don't undersand, because all the recipes I have call for vinegar and not vinegar with water. Now I'm clueless! I'd appreciate any insight.

Answer
Dear Anne,
I continue to be on a quest for the perfect crisp dill pickle.  I have found two things that help.  First, I soak the pickles, if whole, I poke them with a fork, otherwise sliced or spears.  I soak them in lime water, pickling lime, for 24 hours.  They have to be rinsed very thoroughly.  I rinse them 3 times.  Then, after placing them in the jars and adding the vinegar, before sealing, I add a blanched grape leaf to each jar.  I can't tell you why it's helped, but it has.  I've actually been complimented on my dill pickles, so they are improved.
I hope this helps and as I said, I continue my search.
Kind Regards,
KD Liz
www.thelandofgoshen.us