These bread and butter pickles are the best I have ever had! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch.
I never rate or review anything so this must be a great recipe. I've been canning pickles for over 30 years and wanted a new recipe, I tried this one and if you are a beginner or a pro and you want a great recipe then you should try this one! I made 30 pints in July 2009 and gave them as gifts, as well as ate them, they were a hit. They were too salty after much rinsing so I cut back the salt to about half after the first batch. I started making double the recipe. I mixed them in a large cooler to have enough room to blend everything real well. I added 2 red and 2 orange peppers to the recipe to give it color and just chopped it instead of diced because the peppers are just as good to eat. I put ice on the top while the mix stands so the cukes and peppers get crisp. The cooler helps keep the ice from melting too fast. I packed the pint jars with the cukes then ladled in the brine, this works fine. I put them in a 10 minute 'bath' since I made so many and wanted them to last. I opened the last jar a few weeks ago and it is just as fresh as when I made them last year. I just finished making 45 pints today. They're ready to eat right away. Fantastic pickles! Thank you, David. Another pickle tidbit: when storing pickles, turn them upside down, so that the top pickles are soaking in the brine, since the pickles will rise. Then as you eat them the bottom soaks.
Read MoreI'm not sure what happened...apparently everyone else loves these, but I did not. I feel like the amount of tumeric is a misprint, because my pickle brine is orange. Also, the pickles taste solely of cloves. I'm super sad that I wasted a bunch of home grown cucumber for this recipe. I will never use it again. I wish I could find the recipe I used last summer...it was wonderful!
Read MoreI never rate or review anything so this must be a great recipe. I've been canning pickles for over 30 years and wanted a new recipe, I tried this one and if you are a beginner or a pro and you want a great recipe then you should try this one! I made 30 pints in July 2009 and gave them as gifts, as well as ate them, they were a hit. They were too salty after much rinsing so I cut back the salt to about half after the first batch. I started making double the recipe. I mixed them in a large cooler to have enough room to blend everything real well. I added 2 red and 2 orange peppers to the recipe to give it color and just chopped it instead of diced because the peppers are just as good to eat. I put ice on the top while the mix stands so the cukes and peppers get crisp. The cooler helps keep the ice from melting too fast. I packed the pint jars with the cukes then ladled in the brine, this works fine. I put them in a 10 minute 'bath' since I made so many and wanted them to last. I opened the last jar a few weeks ago and it is just as fresh as when I made them last year. I just finished making 45 pints today. They're ready to eat right away. Fantastic pickles! Thank you, David. Another pickle tidbit: when storing pickles, turn them upside down, so that the top pickles are soaking in the brine, since the pickles will rise. Then as you eat them the bottom soaks.
The combination of spices make a great tasting pickle but when it says use a large bowl they should have said a tub...I used three large bowls and then poured it all into a tub to mix the cukes with the salt. I also covered the salted cukes with ice and a loose cover (I think the ice gives the pickles a little more crispness)
Very good pickles. I would definitely rinse the cucumbers well after sitting in the salt, as they were awfully salty. I also processed them for 10 minutes in a hot water canner so I could keep them in the pantry.
My family loves these! They are less sweet than grocery store b&b and crunchier. My husband who is not usually a fan of b&b likes these almost as much as dills now. :) I made mine in lengthwise slices so that they could be used along with the onions and bell peppers as sandwich dressings. Some things that I wanted to touch on that will clear up some of the confusion about the recipe, you MUST save the juices that come out of the cucumbers when soaking in salt and you cannot reduce the amount of salt because what you are doing is creating a balanced brine. If the brine is not the correct volume of salt/sugar/vinegar and water they will not cure or be safe for canning. The reason that some are finding the recipe too salty is that it is CRITICAL to use canning salt. Canning salt has a different volume per measure than table salt or any other. So you if you use the recommended measure in table salt instead, you are adding WAY more than you need. I did hot water bath can my pickles, you can find the instructions for how long on pick your own.com How long you do it for depends on your size jar and altitude. Hope that helps someone!
Best ever even better than mine. Nice addition with the garlic and cloves. I think the recipe should read 25 pickling cukes. Some folks who never made pickles before used regular cukes which were to big and made them come out soggy. Thanks David for a great recipe!!!
I love these pickles! I soaked my cukes for 7 hours in ice water before cutting them and mixing them with the salt, garlic, and bell pepper. I didn't let them sit as long as suggested. I only let them sit for 45 minutes, drained the liquid and mixed into the brine. They still came out very well. Very crisp, delicious pickles. The best I've tasted. Thanks for sharing!
These are pretty good. One thing I would change is after draining the brine, rinse the vegetable mix and drain again. It was a bit too salty. If I make them again I will definitely do this.
These were a great success! Loved them. I steralized my mason pint jars in a hot dishwasher first and they all sealed so they do not need to store in the fridge. Made 9 pints. I think I'll make another batch!!
This was my first time making pickles and they turned out pretty good. However, as a professional chef I did make some assumptions about the recipe here that a home cook may not have done. I used pickling cucumbers and sliced a bit thick as I prefer them this way. I also used pickling salt as table salt would just be much too much. I used the correct amount of tumeric but will half that next time as I found it to be too much, creating a muddled sort of appearance and taste. I also took a few liberties with the recipe and will take a few more next time around. I omitted the bell pepper altogether and added half of an anise star (I took it out before canning). I also added a 1/4 tsp of crushed red pepper (I halved the recipe listed) to add a little zip and balance the sugar a bit. I let the cucumbers sit in the fridge with the salt for only an hour as I prefer a crunchier pickle. I drained them but it is not necessary to rinse if you use pickling salt. I made half the recipe listed, using pickling cucumbers and it made 4 pints with plenty of pickling liquid-I poured about a half down the drain as it wouldn't fit into my jars. Can't wait for my next batch of cucumbers to grow and give it another go!
I made these today for my mother-in-law. I don't really care for bread and butter pickles but after trying these I can say I would actually eat these ones. They stayed crisp even after boiling and processing. I had soaked them in ice water over night. I also didn't have any celery seed or enough mustard seed and they still turned out well. I had my neighbor try them since I wasn't sure what they should taste like and she said they were very good. Thanks for sharing this recipe. I will definately make lots more of these.
This is a good pickle recipe. Pretty easy to make and in a few hours you are crunching warm pickles. It makes a ton though.
These have been loved by everyone who has tried them. Bf loves them, and I gave a jar to a coworker for christmas. She said that her son ate more than half the jar bc he enjoyed them so much. Even bf and I, who aren't huge fans of onions, enjoyed the onions in here. They are pretty easy--just several steps, so allow yourself time for those steps. Follow the instructions exactly and you'll be fine. Also, the final product makes great relish--just grab what you want from the jar, put it in the food processor until you get the consistency you want, and voila! relish. :o) Thanks for the recipe!
These were the best bread and butter pickles I've ever had. I actually added 2 red bell peppers for color. They are beautiful in the jars and taste even better!
Very tasty and easy. I added ice to top of the sliced mixture. Added red and yellow pepper for color. I opted to finish with a ten minute hot water bath to completely seal. My whole family loves these!
Excellent pickles and easy to make.
I was spending almost 5 bucks a jar for the gormet brand at my local market. Not any more thank you this recipe. I ate them up so fast I had to buy more cucumbers.
Outstanding pickle recipe, crisp B&B plus added many cloves of garlic crushed as well a sliced jalepenos and red bell peppers. Even my husband who likes all those extras, was not sure of them until we cracked the first jar and we eat half a pint. He eats them on every sandwich he makes for his lunch. Try them for sure if you like bread & butter.
This recipe is just unbelievable! I shared this recipe with my coworker, and he is constantly making them with the pickles from his garden. We both agree, this is the best B&B pickle recipe we have found.
Excellent B & B pickles. Best recipe I've ever made and I've tried quite a few. Normally, I would have let the pickles sit for a week or so before opening them, but my husband wanted to try them the next day and they were excellent! Great flavor (very much like the store bought) and crunchy! Just the recipe I've been looking for. I cut the recipe in half (but used the full brine recipe) and packed them in quart jars. I got three quarts out of halving the recipe. Also, I used sea salt and then rinsed them in a large colander. Could not find celery seed, but the pickles still tasted wonderful.
I'm not sure what happened...apparently everyone else loves these, but I did not. I feel like the amount of tumeric is a misprint, because my pickle brine is orange. Also, the pickles taste solely of cloves. I'm super sad that I wasted a bunch of home grown cucumber for this recipe. I will never use it again. I wish I could find the recipe I used last summer...it was wonderful!
My first time making pickles and I tell you I was very happy with the results. I did change up the recipe. I added red bell pepper and only 3 cups of sugar. Next time I will add banana peppers for color. Use pickling cukes. I put the brine mixture in 2 13x9 cake pans and added crushed ice to the top of the mixture. Refrig. After 4 hours drain mixture in colander to remove salt and juice. Add cukes, peppers and onions to hot mixture.
Delicious! Make sure you rinse and drain the cucumbers. Just draining them does not remove enough salt. I think "25 cucumbers" is a little ambiguous since the size can vary so much, so I weighed mine and used about 7 lbs of cucumbers. I also used 4 cups of apple cider vinegar to change the vinegar to sugar ratio to more closely match other recipes I was looking at. They are plenty sweet with 4cups vinegar to 5 cups sugar. I skipped the bell peppers, but I think red ones would be nice. My 3 year old grandson thinks you are supposed to eat these by the bowlful.
thank you for a GREAT recipe. a fool can make this. i used white vinegar because its what i had. i soaked the cucumbers as suggested (thank you) & add the salt a couple hours into soaking, because i forget. also i did not have all the spices, so i used last years "pickling spice" & it worked fine. i used bell peppers, jalapeno pepper & my walla walla onions i grew. i will use this recipe again next year & try to follow it more precise. thank you for a great recipe
WOW!!! I've made this recipe now with both cucumbers and with squash/zucchini! Took a jar to a retirement home where I teach a class and they disappeared in record time! To make this recipe safe to store in the cupboard, I waterbathed for 10 minutes. Have to make more this weekend because everyone wants a jar of their own! Thanks, David!!! 6/30/08...have now made five batches of this with squash/zucchini...EVERYONE adores it...and I have lots of stocking stuffers in the pantry for Christmas!!!
These bread and butter pickles are outstanding!! I halved the recipe and used only 2 cups of sugar instead of 2.5. Used ground cloves instead of whole and I also omitted the peppers. I'll definitely be making these again.
These were good! I’ve been playing around with a few different types of vinegar.
Add me to the list of people who give this recipe 5 stars! It came out wonderful, even though it was my first time making pickles. I did use the suggestions of others to use ice to keep the cucumbers crisp and making more of the syrup to have plenty for all of the jars. I tripled the recipe for the syrup, which was too much, but that's ok. I refrigerated it and will use it today when I make my second batch.
I have never canned anything in my life...and truth be known, I'm not very good in the kitchen, period, haha...but I wanted to surprise my wife. I found this recipe for pickles and it sounded like something I might be able to tackle. I gotta tell ya....it was EASY and the pickles are the best I've ever tasted!! Since my first attempt I've made 4 more batches, gave some away as gifts and everyone who tries 'em loves 'em! I just wanted to write this review to tell folks out there that if I can make these then...seriously, ANYONE can! Give 'em a try! It don't get any better than these!!
I made these pickles and my husband can't get enough of them. I did follow other reviewers and cut the sugar to 3 cups, next time I will use 1 1/2 cups because this was a little to sweet for me.I'll also use a cheese cloth bag for the cloves, so they can be removed instead of keeping them in the jar. If you bite into them it will stop you in your tracks.Make sure they are rinsed very well or they will be salty. A great way to use up surplus cubes. Thanks for the recipe. Made these again this year (2010) with the minor changes.Will make these all the time. Definitely 5 stars
Wonderful! Even had friends that "hate" bread and butter pickles sit down and eat a whole jar (she is preg). Everyone loved them. I followed the recipe as written, except I soaked the cucs in ice water for a few hours before the whole process. I am making 3 more batches now!
We LOVED these pickles. I used red bell pepper instead of green; I prefer the sweeter flavor, and it looks beautiful. I also left out the turmeric since I didn't have any on hand. I added sliced jalapeno to one batch, and they were a hit also. I canned some and just left the others in the frig. Both were delicious. The first batch I sliced very thin with the food processor, but preferred the subsequent batches which I hand cut into thicker slices. These are so easy to make, and so much more flavorful than store bought pickles. This was my first attempt at making pickles, and I will definitely do it again next year. Thanks for the great recipe.
Phenominal! Did almost a dozen quarts. They were gone within a couple weeks! I did the "old way" when it came to sealing my jars. Did NOT do the hot water bath.
The reviews are right! These are the best pickles! I give them 10 stars! Thanks!
These came out really nice! I added the red peppers for color like suggested. I packed the jars with the veg first then added the liquid but I had to make more since there wasn't enough of the vinegar mix. I also did the water bath canning method (15 mins) just to be safe. I think I'll leave out the turmeric next time since it leaves a sediment at the bottom of the jars..not too pretty. I halved the recipe but made the full recipe of liquid and had to make more. After all of the adjustments I'll be sure to make these again.
This was well worth all the canning! I am giving some away this Memorial Day at our annual family picnic. After soaking the cucumber mixture with salt for 3 hours, there will be a "water" that the cucumbers give off- that is what needs to be drained.
I have tried this recipe. Its great! I am just wondering can I leave this out of the refrigerator so we can eat them all year?
These pickles have turned out to be a blessing and a curse. The blessing is that they are the best bread and butter pickle I have ever tasted, by far. The curse being that we made several batches and gave them as Christmas gifts. Everyone loves them! Now everyone wants more. Just joking about the curse but tickled that they were so well received. Used the recipe and made several batches with just pickles alone. Did'nt have a bowl big enough so used the cooler idea, cut down on the salt and let the batches soak overnight. After several batches I found that placing 4-5 trays of ice cubes on top of the soaking pickles and covering the trays with a old bath towel kept the ice solid and did'nt dilute the recipe. Make sure they are well rinsed, take the time it makes a difference. Also make sure you use a quality cooler. We will no longer add the tumeric as it leaves a odd settlement in the bottom of the jars and adds a funky color. Just a little advise after the water bath. When the jars have cooled to the point where they can be handled safely, unscrew the band and give everything a good rinse as the sugary mixture tends to glue the bands on once everything dries. Thanks for sharing David!
Delicious and wonderfu! I love that they are ready to eat immediately! I didn't use green pepper, just the cucumbers and onions. My parents came over and saw the jars on the counter (I processed them for canning) and my dad had to try them. He couldn't stop eating them and scooped them into a bowl since he loved them so much! Great recipe!
I have made these pickles twice and they are absolutely delicious. I follow the recipe as written. It is a good idea to rinse the salt off the cucumbers before adding to the brine. I get 4 pint sized jars using around 9 cucumbers. I cut the recipe in half for 9 cukes. I also use pickling spice (just a few sprinkles to the brine).
These are really good but I wish I rinsed the cucumbers of the salt like others suggested. It had a too salty after taste. Very good, but I will either cuz the amount of salt or I will make sure to rinse it next time!
Who knew pickles could be so easy and so delicious. My husband LOVES these. Made as written and used some suggestions of chilling and rinsing. Perfect!
First time I'd ever done my own canning. This recipe is delicious and I'll make it again!
All I can say is everyone is right, these are awesome pickles. My husband said they are better than store bought. I did make a small change. The recipe called for 6 onions, I used four because 6 seemed like alot once I started to cut everything. Next time I make them I will use only 3 onions. I just want more pickels than onions even though it's all good. The recipe made 10 pints and I will be making more very soon, since we are going through them so fast!
This is my first year growing cucumbers and now I have a fantastic recipe for them. Thanks so much!
This is what I used to make but lost the recipes. I followed Vanessa's suggestions from July, 2010. I used 3 cups sugar, I used ice, and I did not have celery seed,. I used exactly 5 lbs. kriby cukes. I put them in a boiling weater bath since I am the only one eatiing except for an gift or two. I tried them warm also and they are perfect. Just the taste I was looking. I have some juice left over I think I will re soak the ones I made last week. These are really wonderful. Thank you Dave
Just made these and they turned out awesome!! I made one batch and canned it, the next morning I was really curious how they turned out so I opened up a jar and they were super crunchy and perfectly seasoned SO I made 2 more batches. Easly the best bread and butter pickles I have ever had! Will make these every year! Thanks for sharing. Your wonderful recipe. p.s. I canned them according to the ball blue book directions.
These are great... my hubby loves em!!! My daughter that hates pickles likes them too!!
My Dad used to make awesome bread and butter pickles, using a recipe from an early 1960's "Better Homes and Gardens" cookbook. I have looked online in vain for that recipe, but this one is very, very close. I made 1/2 a batch, and I still wound up with 3 quarts and 6 pints of incredibly delicious pickles. (They were big cucumbers) There was one snag; because I made 1/2 a batch, I used 1/2 the amounts called for in the pickling brine. When I dumped my huge bowl of veggies into the pickling liquid, it was obvious I needed more liquid. So, quick like a bunny, I removed the veggies and (inadequate) liquid from the burner, and whipped up a 1/4 recipe of more pickle liquid and added it to the already huge pot of veggies and liquid and continued with the recipe. Perfect amount. I did process my pickles in a boiling water bath for 10 minutes, so I could enjoy them longer. They are The Bomb. So worth the time.
Lole, love, love these pickles. Id never made pickles before and these taste like ive been making them for years. As others, i did the syrup with 4 cups sugar instead of 5 and i added 1 tsp. Ginger. I put ice on the cukes while brining and only brined for about2 hrs. Rinsed cukes really, really good. And i also did the hot water bath for canning. These are fabulous!!!
This recipe is awesome! Such a true old fashioned taste! My friends went wild. So did I!! :) I made a second batch with Zucchini and plain white vinegar, only cause that's all I had.. They turned out every bit as awesome as the first batch with cukes.
My family gave these pickles a big thumbs up. They like the way the pickles are so crunchy. Very easy to make and taste great!
This recipe is delicious!! I put hot pickles into hot jars and put the lids on. Everything sealed but I'm still storing them in the fridge. Does any on know if this kind of processing will last long term if not refrigerated?
Excellent recipe. You may think there is not enough vinegar/sugar mixture for all those cuc's; but it is. We hot bathed the sealed jars for 10 minutes so we could store in the pantry rather than storing them in the frig. Taste is final criteria, and these taste great.
These pickles are wonderful! I don't have a bowl big enough for 25 cucumbers and the other veggies, so I put the slices in a cooler, salted them down and covered everything with crushed ice. After the 3 hours, I rinsed everything very well. I also did process the jars in a water bath for 10 minutes. The result was almost too pretty to eat, but the jars flew out of my kitchen and I'm booked for next year to make them again! Thank you, David!
This is a great recipe. It's easy and the pickles are delicious - - just the recipe I've been looking for. I used half of the cukes, onion, and salt (but my cukes and onions were rather large) to a full batch of brine. Instead of green pepper, I used four jalapenos that I sliced very thinly on a mandoline (seeds and all). They added a nice zip. Also, I used a whole head of garlic and sliced it, too, on the mandoline instead of chopping. I did not put the jalapenos and garlic in the salt mixture. Instead, I added them to the boiling brine when I added the cukes and onions. This yielded 7 quart jars. Will definitely make again!
1st time canner here. Worked with my daughter and her cousin. Had a great time. Easy to follow directions. We rinsed cucumbers after salt bath very well and doubled the brine. OMG, even the ones I cut too thin were crispy! We will definately be doing this again and using this recipe.
Wonderful! Used the "sauce" for mixture of hot peppers I had and a few onions. Best I've had! Thanks for the recipe.
I must admit I thought I would go searching for another bread n butter recipe if this wasn't what I was looking for -- but you know what? THIS IS EXACTLY THE RECIPE I WAS LOOKING FOR! The cukes are still crisp, and oh my gosh, do they have a wonderful taste when chilled? I must recommend this. I used the raw/cold pack method once I brined my slices, and then simply put the boiling sauce over the pickles, and water-bathed them. These are sooooooo good! It is a def a recommend! :D
My whole family loves this recipe!!!!! I added multiple colors of peppers to add some color to the recipe and it was wonderful. Thank you!
Fantastic! I followed the suggestion to thoroughly rinse the salt off the veggies. For flimsy pickles (the way I like them), go really thin... for crisp ones, go thick. Made this with one MONSTER zucchini and one regular sized zucchini. Lowered time to 2 hrs sitting since zukes aren't as dense as cukes.
This is a #1 excellent pickle recipe. Would be good to use the same brine for beans, I think. Will be remaking every year. I only water bathed til the skins turned a different green( no more than 5 min), otherwise, they turn too soft.
Excellent! I took the advice to quick rinse the brine off. Also, it was easier for me to pack the cucumber mixture into jars, then add the hot vinegar mixture to the jars rather than adding the cucumbers to the vinegar. I sealed and processed 10 min in a hot water bath (I hope that's long enough with the acidity). To some jars, I added a couple jalepeno's for the hot-n-sweet take. One batch of vinegar made about 4 quarts for me.
I made these pickles the other day and got 13 pints out of it. I plan on making more because after my family tasted them they completely wiped me out of all that I had canned. This time I am hiding them....LOL. Thanks, fantastic taste!
The perfect bread and butter pickle! If your family likes a little "kick", you may add a small amount of sliced, seeded, jalapeno pepper along with the green pepper. I made a few jars that way for the "macho" men in my family but most of us like them just exactly as written.
I was looking for a sandwich pickle, and this was it. I like a little more zing, so I minced in 3 serrano chiles.
Made pickles for the first time and I'm HAPPY to say I'm glad I choose this recipe to follow !! My Mom and Dad came to visit and they asked what I made and they wanted to try them right a way.. AND lets just say they left with 6 jars !! and as the week went by they would say 5 left . 4 left you get the picture SO I made another batch ... AWESOME and thanks for sharing this with me.. :)
These were the best pickles I ever had. I made 24 jars and now am on my last jar because I keep giving them to friends requesting them, and it is still winter! I can't wait till it is warm enough again to grow more cucumbers, just so I can make these!!! I will make many more jars this time. There were just 2 differences from the recipe that I had to adjust. I only had regular cucumbers, but these worked alright. (I have already ordered seeds for pickling cucumbers next year!) I'm sure that pickling cucumbers would have been better, I will remedy that next year. The other difference was that I did a hot water bath because I wanted to make sure they were sealed and no bacteria would grow. They still tasted very good. Love this recipe, thanks a million for sharing!
Very very good! I marinated the cukes over night with the ice (like many others suggested) and rinsed salt off before adding them to the brine. I also added whole shallots and they turned out delicious! I will be enjoying these for months to come!
I love this recipe.It is similar to one I have been saving in an old Woman's Day mag. since 1982.It was an Ohio State Fair Blue ribbon winner.I like to crinkle cut my 3" x 1" cukes about 1/4 inch thick,and use a mixture of red ,yellow & green peppers. Very colorful.
Absolutely the best Bread & Butter pickles I have made. Very easy and great flavor. I will make these over & over again. Thanks David for sharing the recipe.
this is the first time I have ever made pickles,these pickles turned out wonderful,I had about 8 quarts and will make more they will be wonderful this winter and to give away, the only thing I changed was I added sweet banana peppers, and just 3 onions instead of 6 other than that I would not change anything thank you very much for the recipe.
This recipe is the best bread and butter pickles recipe i have made. As a food tech student i made this recipe for my testing and trailing for a project on preserves and these bread and butter pickles were by far the best preserve, so i choose to make it for my final preserve. I recommend that if you are deciding to make this recipe or not that you make it because you will be amazed!!! I recommend that you use course salt instead of fine salt though.
These pickles have the potential to be good, but they are too salty as the recipe is written. I followed the other reviewers' advice and rinsed mine, but not enough. Make sure you thoroughly rinse them after the salt stage and they should be good.
These pickles were really good and had a good flavor. This was the first time I made pickles. I cut this recipe down to 10 servings. My pickles were not as crisp as I would like them, but I used the big cucumbers. Next time, I think I'll use smaller cucumbers. I will be using this recipe again.
Super easy and delicious! I took the advise of adding ice cubes to the vegetable salt mixture and they turned out great. Other than that, I followed the recipe as written.
Try using half the cider vinegar in the recipe and replace it with regular white vinegar, if you like a slightly tarter pickle. This is an awesome recipe and very easy to do. Definitely a keeper.
used less sugar and salt but this was very good and very similar to a recipe I have from an old cookbook on preserving. I'm making them again and that says a lot!
Love this recipe...It was a big hit with my family and friends, who all couldn't believe I hadn't bought them in a store!
We made these and processed them in a water bath for 10 minutes..Yum..We will use this again!! Thanks
There is a difference in pickles and cucumbers. Pickles are now what we see in the produce department described as salad pickles. These are what are used in commercial pickling. They have a smaller seed and a light green tender skin. Over 3 to 4 inches would not be used. Cucumbers are the ones we see in the grocery produce department and have a dark green smooth skin about 7 to 9 inches long. Cucumbers have a larger seed and used for slicing such as in cucumbers and sour cream salad or cucumber sandwiches.I would not use cucumbers for pickling unless they were very immature and not over 5 inches long. Not found in grocery stores. This is confusing I know but take it from a old pickle picker the two can't be confused if seen side by side. The two are as different as a watermelon and a squash.
These taste just like the bread and butter pickles my grandma used to make! SOOO Delicious! I left out the bell peppers and they still fantastic.
Great recipe! This past summer (2008) was my first time ever making pickles. We loved these pickles. Other people loved these pickles. This is my bread & butter recipe forever!
These are wonderful! I followed the recipe but did soak in ice in cooler as suggested, rinsed well, and also added jalepenos. Very crunchy and delicious. Thank you!!
I had never made pickles before so wasn't sure how these would turn out. I was really surprised! They didn't taste exactly like the ones that I am used to from the store, but they were close! I added a little extra vinegar because I wasn't sure if the cukes were supposed to be covered with the liquid in the jar. I guess as they cooled they sunk down a little...but still a little un sure about how they're supposed to be as far as that. all in all a great recipe, and I will definitely be using it again! Thank you!!
I read thru the reviews before I started and altered the recipe just a bit. This was my first attempt at making pickles and I must say " This recipe is SO EASY and DELICIOUS" I did rinse the veggies after sitting in the salt, and I did cut the sugar in half. The only other thing I did differently (only because I was out of whole cloves)is that I used allspice in place of the cloves. I have had rave reviews for these pickles, even from friends who claimed not to like pickles! Looking forward to growing twice as many cukes next year, just so I can make these.
These are awesome! We eat them as a snack they're so good. I scaled down the recipe a bit, but it works just the same.
CRUNCHY! This is a good one -- although it would have been helpful for us novices to discuss the best size of cuke to use. Thank you!
I made some minor changes and put my jars in a "bain-marie" or covered water bath for 10 minutes in very hot water to process for non refrigeration. The changes in the recipe were only 3 onions, not 6, no green peppers and 1/4 cup salt. Wonderful and crisp!
I typically don't care for bread and butter pickles bought at store... But I'm
This was the very first time to try my hand at pickles and they turned out fantastic! Thanks to whom ever submitted this recipe. It was very easy for a first timer. I may get more cukes and can more, this batch won't last till next summer. FANTASTIC!!!!!
AWESOME! I have made this several times and it is a family favorite!
Best b&b pickles we have ever had - only problem is we eat them as fast as I can can them (10 minute BWB).
First time I've ever made pickles, and they turned out great! The store was sold out of mustard seeds, so I made it without those, but it was still great, and very easy.
