Pickling - Cucumber Preparation
Cucumbers intended for pickling should be fresh from the garden, gathered no more than 24 hours before pickling. Select tender and firm fruit. Cucumbers deteriorate rapidly at room temperature. If preparation will be delayed, cucumbers can be refrigerated until ready for use. Do not use waxed cucumbers since the brine cannot penetrate wax.
Cucumbers must be washed thoroughly in cold water. Use a brush and scrub under running water. Clinging soil may contain bacteria that are hard to destroy. Remove 1/16 inch from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of pickles.