There may be no greater joy for the home canner than to produce a batch of perfectly crunchy pickles. These pickles get pride of place on the plate, and are gifted only to those sure to appreciate their glory. On the flipside, you have the slightly limp, the subpar; these are the pickles that gather dust in the cupboard, only to be eaten in times of need – perhaps during an ice storm or blackout.
For the beginner, it can be discouraging to turn out less-than-crisp pickles. This disappointment could be enough to stop you in your tracks, even with the best of intentions to fill your pantry with beautiful, handmade canned goods.
Click here for the recipe: http://news.nationalpost.com/life/food-drink/tips-for-making-a-truly-crunchy-dill-pickle-and-three-small-batch-recipes-from-amy-bronees-canning-kitchen
