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Tannins, bayleaves and the elusive, but occasionally appearing crunchy pickle

After a 50/50 success rate for my half-sour crunchy garlic pickles, I've begun to explore the notion that dried bay leaves have no tannins. This of course must be false because tea leaves are both dried and tannin-filled, but I can't seem to find a reason for some pickle batches going soft and the others crunchy. 
 
Any ideas?
 
This appears to have been posted in the wrong forum. My bad. Theres no way to delete it, so if anyone has any ideas I would humbly appreciate it.
 
I use a recipe that allows same day picked by the quart....I have had softer batches if waiting more than 2-3 days to pickle.
 
Age of pickle is also a big factor....larger the cuc, the chances are, seed developement, and moisture content come into play.
 
I prefer even shaped, firm, dense cucs make the best to avoid a soft, mushy pickle.
 
The longer its on the vine (end of season) definately can contribute to soft, mushy pickle. Only firm green or white/green are used with under developed seeds.
 
I don't use bay leaves whole, but they are in my pickling spice mix....I use "pickle crisp" (works like alum) to help make sure of a crunchy pickle.
 
I have grown 3 or 4 pickling varieties as well....but I always fall back on Boston Pickling cucs.
 
Shape is consistent and they grow nice and dense 3" to 5" long cucs.
 
Also make sure you are removing a little bit of the flower end of the cuke.
 
http://nchfp.uga.edu/how/can_06/prep_foods.html
 
Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of pickles.
 
You could also try what ive done. Grow West Indian Burr Gherkins. They make a wonderful super crunchy pickle and the taste is so similar you would probably would not know its not a cuke.
 
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