The recipe doesn't matter as much as the care of preparation, particularly using pickling cucumbers within 24 hours of picking.

I believe you're thinking of Pickle Crisp, a Ball product which can be used with any pickle recipe to assure crispness. It can also be used with other products like peppers.

Or you can buy the generic version, which is food-grade calcium chloride. Just look online.

Here is a previous discussion:

Carol

Here is a link that might be useful: Bulk Calcium Chloride Discussion

I seem to rememeber people also freezing them.

No you definitely don't want to freeze cucumbers in any form.

I think you might be thinking of the instructions to pre-soak the cucumbers in ice water to keep them crisp. That is a common instruction in many pickle recipes.

Dave

Actually people do make 'freezer pickles' but they're little more than cukes and onions in a vinaigrette and frozen for a quick, cold salad.

I've made freezer pickles. They were darned good and DH really liked them. The downside is it's one more thing taking up freezer space.

Carol

Exactly, and that's why I don't make them anymore. I was really, really bad about thawing out frozen things like that too. I never thought about serving them until five minutes before dinner and they were frozen blocks. Canning has spoilt me for frozen anything, really.

Freezer pickles? Now that's a new one on me! I'd think they'd just be mush when thawed?

Dave

The Joy of Pickling has a whole chapter on freezer pickles, FYI.

No, as Calliope said, they're akin to a cucumber salad. Wonderfully crisp and fresh-tasting. If I had more space I'd make them again. They're a treat in winter; while I love "regular" pickles these are a nice change.

I did a Freezer Tarragon Pickle from Andrea Chesman that we really enjoyed.

Carol