Pickle Crisp helps to keep them crisp for the long term. As to crispness initially, they will be firm if you keep the processing time to a very minimum. Very fresh picked pickling cukes are the best to use for making pickles. They get picked when they are about 3-6 inches long. I pickle whole garlic here, and its in straight vinegar and salt. Garlic does seem to hold up well to pickling. If you do buy pickling cukes, ask the sales person if they are fresh picked that day. Usually you can tell if they are very fresh as they don't have a rubbery movement if you bend them slightly.

Here is a link to a fermented garlic pickle recipe. I've posted this before because it has nice, clear instructions. A disclaimer is necessary though. I have not used this recipe (and can't seem to find the one I used). After a couple of members posted about too salty pickles (not using this recipe), I've become a bit concerned. This recipe looks like it has a somewhat high salt content. It calls for 3/4 cup rather than 1/2 cup of salt per gallon of water that seems to be more usual. I want to test the recipe soon, if I can, to see for myself if it is a good one.

And then, of course, you may wish to make a non-fermented pickle.

Jim

Here is a link that might be useful: Garlic Dill Pickles

If all the pickles you've attempted have turned out mushy, then the recipe may or may not be the culprit. Consider these possibilities and see which might apply:

"What causes soft or slippery pickles?

These generally result from microbial action, which causes spoilage. Once a pickle becomes soft, it cannot be made firm. Microbial activity may be caused by too little salt or acid, cucumbers not covered with brine during fermentation, and scum scattered throughout the brine during fermentation. Other causes are insufficient heat treatment, a seal that is not airtight, and moldy garlic or spices. Blossoms, if not entirely removed from the cucumbers before fermentation, may contain fungi or yeasts responsible for enzymatic softening of pickles."

Cucumbers that are not a pickling variety are also more susceptible to softening. Older pickles that are soft when picked or purchased won't firm up.

Carol

Here is a link that might be useful: Common Canning Questions

All of that is good information. Attention detail is important. I think the one greatest factor is quality of the cucumbers. If they are not crisp, fresh, unblemished pickling type cucumbers, the rest of your efforts may be for naught.

Jim