We made about 13 gallons of homemade dill pickles last summer. These are made with vinegar, not the fermented type. Water bathed for 15 minutes in quart jars.
We kept the whole cucumbers on ice over night to chill them down. The next day we made spears and processed those. With the after bits, we cut them up into chips and processed the same way. The spears came out great but the chips were mushy and we wont eat them.
How can I fix this next time? Should I use less time in the water bath or should I have placed the left over bits in the fridge until I get to them or both? Maybe another trick I'm not thinking of?