It happens every time. You're in the mood, and bam! The pickle is soft. What's a girl to do?
Stop cooking them! Stop getting your cucumbers hot.
All the recipes out there, have you pouring hot liquid on your raw packed cucumbers. But there really isn't a need to do so, unless you plan on canning and storing them in your pantry. But if you have the room in your refrigerator, stop cooking them.
I love crunchy pickles, like the ones you buy in your refrigerated section. You know, the one where Groucho Marx dresses up like a stork? But what is their secret?
As soon as you pick your cucumbers, put them in the fridge, get them nice and cold. Make sure you process them that same day however. While they are chillin', heat up your pickle mix and sterilize your jars. Then allow them all to cool back down. Stick the liquid into the fridge, allow it to get cold. Next you will need to cut up your cucumbers.
Cut the blossom end off, then cut into halves or spears. Then plunge them into cold ice water as soon as they are cut. Repeat the process with all your cucumbers. When your liquid is cold, raw pack your future pickles into your jar and pour the liquid over them and seal, place back into the fridge. Don't allow them to sit out or get warm at all! Cold pack one jar at a time, and get it back into the cold before you pack the next.
Allow to sit in fridge for 6 weeks. and Crunch. Now when your in the mood your pickle will not be soft.