Crunchy pickles. If you water bath them for storing they get partially cooked and can lose some crunchiness but it doesn't have to be too bad. Just don't overcook them.
Use pickling cucumbers, not slicers. Makes a world of difference. Don't let them get too big, they ripen and get mushy.
You can buy something called "pickle crisp". It's a white powder. Use it as recommended.
The blossom end contains enzymes that can turn the pickles mushy. Cut off the blossom end and throw it away.
Add a grape leaf if you have grape vines. Plant a grape vine just for the leaves. I believe the grape leaves have something in them that negates the blossom end enzymes but I use them even if I cut the blossom end off.
I'm sure there are other ways to keep them crisp but these are all I can think of. I try to use fresh cukes, I don't know if it helps but it feels right.
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