I used to make pickles, eons ago, but never had a lot of luck with keeping them crisp. Used fresh cukes, tried with lime without, with cream of tarter, without......... Not sure what the issue is and now DD wants to try her hand at it and is looking for advice.
The only thing that comes to mind is that maybe my timing isn't right, using the hot water bath method. If your water is boiling when you start putting your jars in, is that when you start the timing process, or do you wait until it reboils? Or do you use some entirely different canning method? We are open to anything that creates a crisp dill pickle!