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During the COVID lockdown, I made a number of different "quick" pickles from recipes found online.

A common step in the insturctions tends to be drying the vegetables after washing or salting and rinsing, but before placing them in the brine. What is the point of drying the vegetables, before placing them in a brine?

A few drops of water isn't going to throw off the acid balance. Is there another reason to do this, or is this an unneccessary step that has simply been handed down and perpetuated recipe to recipe?

If it is passed down - somehow it missed Grandma and Mother ... never saw either of them dry the veggies.

SDkipped my family too.  Seems like a fussy step.  The only thing I can think of is that if they are dry they might absorb the pickling liquid a little faster.

I don't think I've heard of that before. 

Thanks to everyone!

Consensus is nonsensical instruction. I'm going to strike it from my copies of the recipes.

as ong as we  are on pickles, does anyone have any secrets to keep pickles crisp during processing?  Often old rcipes do not require processing time in waterbath canner after brine is poured on pickles.  hOWEVER ALL recent recipes I've seen (including pickled peppers) call for a 10 min boiling water processing to assure sterility in the jars.  That's fine but product has cooked mushy taste.  Bloomie

I've only done quick pickles myself. But I did read in "On Food and Cooking" by Harold McGee that when making cucumber pickles, the tips of both ends should be cut off, as they contain enzymes that will cause mushiness.

I have read that adding a grape leaf to the jar will keep pickles crisp, but I have no personal experience.

it works for non water bath processed lacto fermented dill pickes really well.  Keep them crisp. I have grapes in my yard, and keep some young leaves frozen for this purpose. i use this recipe https://prepareandnouris...-fermented-dill-pickles/