We Have Dill Pickles

It is Dill pickle time.  Last year we made dill pickles two different ways, processed and cold pack.  The processed pickles came out mushy, they tasted good but they were mushy.  The cold pack dill pickles were good and crispy.  So this year, until we figure out how to keep the pickles crisp, we are only making the dill pickles the cold pack way.  The only problem with the cold pack pickles is that their shelve life is only a few weeks.  So, if anyone knows how to treat the cucumbers before the heat processing of the pickles please let me know.  Lisa and I would love to make some dill pickles that we can eat 6 months from now.  Until we figure out a way we are looking forward to trying the dill pickles we made yesterday later today.  We made 8 pints of dill pickles and we used about 20 cucumbers.  I picked more than that yesterday so we will be making some more bread and butter pickles soon.  The cucumbers are producing really well!  Check back tomorrow and see how the dill pickles turned out.