Originally Posted by
Ms. American
Something I forgot to address: Don't use table cukes for making dill pickles. They have thicker skins than pickling cukes so it's hard for the brine to penetrate. They sog easier, too.
I HAVE used table cukes sliced for bread n butter pickles and that works ok, but the pickling cuke works better for maintaining crisp.
Also, if you do have to store cukes in the fridge before pickling, make sure they don't freeze! I almost lost an entire batch because they froze. Mine's a brand new fridge, so I wasn't expecting that. But do check them just in case. The ones in the water were ok, but the ones that stuck out, froze.