Could be many reasons. If the pickles are fresh pack, then it could possibly be: Not enough salt in the brine Brine too acidic (too much vinegar) Also, a common reason is that the pickles were cooked during canning. You want to seal the jar, but not cook the pickles. Although not recommended by the USDA, there are alternatives to boiling water bath for sealing fresh pack pickle jars. Many people pack the raw cucumbers in the jars, pour in the boiling brine, tighten the lid, and invert. This works most of the time, but does not kill certain microbes, should they be around. If this method is used, one should add potassium sorbate (aka E202), which is a common preservative, and does kill microbes in acidic foods. If potassium sorbate is used, use 1/8 tsp per 8 oz jar, 1/4 tsp per pint jar, and so on. Dissolve the potassium sorbate in a bit of brine and add it to the jar of cucumbers, before topping off with hot brine. Some people (myself included) prefer to use a FoodSaver jar sealer to seal the jars, rather than hope that the brine is hot enough to create a strong vacuum seal. Good luck on your next batch.

I've never used the leaves but have read about their uses. Would like to point out that people do say that works when processing but obviously they won't help the pickles you have already done. I practically cried dumping some pickles I had done which were very mushy, probably for all the reasons yours were. I used to use alum (for crispness) but that may have fallen out of favor, not sure. The more experienced posters could probably direct you better on that. I plan to get some "pickle crisp" this year for the same purpose but haven't researched that and what the ingredients are. I don't know your experience level is and didn't want you to think you could add something now to make them crisper. Lori

You have to use distilled 5% white or cider to be safe. Many of the other vinegars aren't acidic enough. And keep in mind that since they are very low-acid veggies a safe ratio of vinegar is required - best would be straight vinegar but I sure would go below 75% vinegar. Add some sugar to off-set the vinegar taste if it doesn't appeal. I'd trim them as you suggested and then use one of the pickled vegetables recipes linked below. Dave Here is a link that might be useful: NCHFP - Pickling Veggies recipes

I've got a good recipe for whole pickled peppers - did it with red and green jals last year for DH, just did green serranos a couple weeks ago when they didn't sell (just 2 jars so stuck them in the fridge). I use white wine vinegar for DH but you may just want distilled (or cider, though it won't be as pretty) to sell (I also leavev out the oil just b/c I'm uncomfortable with it, though this small amount has been tested as safe): Pickled Whole Hot Peppers from the Joy of Pickling by Linda Ziedrich 2 pounds small chile peppers 8 small garlic cloves 8 whole allspice berries 16 black peppercorns 2 small bay leaves, torn in half 2 cups cider, white wine, or distilled vinegar 2 cups water 4 tsp pickling salt 1/4C olive oil (optional - I leave this out) 1. Rinse the peppers, slit them twice lengthwise, and trim the stems to above 1/4 inch. Divide the garlic and dry spices among 4 pint mason jars. Add the peppers. In a nonreactive pan, bring the vinegar, water, and salt to a boil. Pour the hot liquid over the peppers, leaving slightly more than 1/2 inch headspace, then pour 1 Tbsp olive oil into each jar if desired (do NOT increase the oil!). Close the jars with hot 2-piece caps. Process the jars for 10 minutes in a boiling-water bath (see NCHFP site for instructions on how to do this if you are unfamiliar). 2. Store the cooled jars in a cool, dry, dark place for 3 weeks or more before eating, to allow flavors to develop. NCHFP also has a recipe for Marinated Peppers if you want with oil but again do not increase the proportion of oil to vinegar. That's heartening about selling the seedlings - though I didn't want to sell seedlings of the same varieties I was growing, felt like I was sabotaging myself. Maybe next year. How have the hot peppers sold for you this summer? Out of the 3 weeks I've brought serranos to market they only sold 1 week. Just now getting ripe cayennes - the ripe ones I had last week didn't sell. Lady next to me sells fresh salsa and does a good business - think it would help to sell "salsa fixin's" all packaged up with a recipe (tomatoes, hot peppers, bells, maybe jars - I don't grow onions or garlic and my cilantro didn't come up)? I've been thinking of doing the same with "pickle fixin's" next year, just package some dry spices for pickling mix with some of my cukes (and dill if it grows - that didn't come p either) and pickling salt in a jar with a recipe for quick pickles or fermented pickles.