Me and the wife have been putting up some pickles and i noticed that some of the pickles are soft. We put up our first 4 quarts the other day. knowing we would be eating some immediately i didnt process but 3 in the water bath,,, i then put the jar we were planning on eating in the fridge. Well i let it sit for a few days and then we opened it up and they were as crunch as can be. We ate up the jar in no time. Well about a week later we opened up the other jars that we had put in the water bath and they were extremely soft, great flavor but unappetizing with the texture. This is what ihave been doing,,, maybe some more experienced canners can chime in if im doing something wrong.
We use Mrs Wages dill pickle mix, well water, table salt, and a brine for the pickles to sit in over night the day before we p ack them. It consists of table salt, and water. After doing some research i saw where some people advised on using "distilled water" instead of regular tap water,,,and to use "kosher" salt instead of table salt? Im also re-using lids that i used last year. If that makes a difference.