The crunchy was what we liked about the refrigerator bread and butter pickles that I first made. We have a brand of B&B pickles that are spicy hot and sometimes are pretty doggone hot with small red peppers in each jar. It was those that I made them in the first time and they came out spicy as a fresh cuke. I picked up a couple of lbs of pickling cukes today on my trip into town, so, one day real soon I am going to do more, trying a recipe this time and maybe adding some ghost pepper.
—and they came out spicy as a fresh cuke—said spicy, meant crunchy
Yeh, I have not mastered the art of canning “crisp” pickles. LOL. Just the refrigerator type are they only crunchies so far.
I even used the pickle crisp. It didn’t work.