Homemade Refrigerator Pickles
Just pickles!!! These are easy to make, and are a great way to use vegetables from the garden.
Just pickles!!! These are easy to make, and are a great way to use vegetables from the garden.
Wonderful, I left out the sugar for two reasons, one it cuts down on the carbs and two I like my pickles a little tart. This is a keeperRead More
Ok, I made these and they were easy and look totally fantastic....but the garlic slices I put in there turned BLUE after 3 days in the fridge. What happened? TheStaff@Allrecipes Note: The acidity of the vinegar turned the garlic blue. Garlic contains anthocyanins that turn blue or purple in an acid solution (the pickle juice). It is ok to eat the pickles.Read More
Wonderful, I left out the sugar for two reasons, one it cuts down on the carbs and two I like my pickles a little tart. This is a keeper
This is a very good recipe. The only difference I did was add a teaspoon of celery seed and a tablespoon of mustard seed. I also made a recipe and a half of the vinegar, sugar and salt mixture. I like more liquid in mine. This was very easy to make. Thanks for the recipe.
Made these today....yuuuummmmmmy!! I used 6 large cucumbers, 1 large vidalia and 2 green peppers. I added 2 tbsp mustard seed and 1 tbsp celery seed to the mix. One thing you need to know, the cucumbers really reduce down once they have sat in the vinegar. I filled jars and processd them in a hot water bath, and when they came out the jars were only half full. I would let the mixture sit in the bowl for at least 2 hours and then fill your jars if you are going to process them. Thanks for the great recipe!!
I rated these 4 stars because I made some modifications. I added 1 tbsp of mustard seed, 1 tsp of celery seed, and 1 tsp of turmeric (to make them bread and butter pickles). Also, not mentioned in the recipe but very important, if your brine doesn't cover your cucumbers, don't add extra water. The cucumbers will release water into the brine and then it will cover them. If this is your first time making pickles, here are a few notes so you can avoid the mistakes I made: 1. Don't use white onion, it's too strong. Use sweet or vidalia onions. 2. Slice the onion and green pepper into strips, don't dice them. If you dice them the flavour is too strong. 3. Cucumber sliced thinly (1/8-1/4 inch) will pickle in 1-2 days, and will stay crisp for 3-5 days. Cucumber sliced thickly (3/8-1/2 inch) will pickle in 3-4 days, and will stay crisp for a week or more. So if you want pickles now and later, do a jar of each. 4. If you use this brine to pickle other things (I did cauliflower, green peppers and asparagus) you need to use more brine on those vegetables than you did on the cucumber. I added water to the brine thinking that when I made cucumber pickles, they released water which added the extra liquid to the brine. That didn't work. You need to cover the almost completely, then finish with water, to make a strong enough brine for other vegetables. Steaming the vegetables first might help too, I haven't tried that yet.
These are really good! How long will they last in the refrigerator?? I've only made one batch so far but I could make a lot more if they'll last a while.
Ok, I made these and they were easy and look totally fantastic....but the garlic slices I put in there turned BLUE after 3 days in the fridge. What happened? TheStaff@Allrecipes Note: The acidity of the vinegar turned the garlic blue. Garlic contains anthocyanins that turn blue or purple in an acid solution (the pickle juice). It is ok to eat the pickles.
I am 67yrs. old and have done more then my share of canning different recipes. I have to tell you this is the best out there. If I could give more then 5 stars I would. I used a fork to grate the peeling to make it spriped. I chopped red and green peppers to make it colorful. I added 1 cup of peppers to each recipe. As for the onions, I cut the onion in half then sliced thinly. I one and a half timed the vinegar,salt and sugar. I added 1 t. celery seed and 1 t. mustard seed to each recipe. You won;t be disappointed with this recipe.
This was a good pickle recipe and it was the first one I had ever made since I had so many pickles from my cucumber plant this year. I used the same recipe, except using splenda instead of sugar. I did add more vinegar with others advice but found (since it was the first time I made pickles) that after the cucumbers sit in the fridge overnight the 1st time, they will create more juice and more liquid will appear. So, I would not fill up my bottles completely with liquid before letting them refrigerate. Thanks for the recipe!
I have made in the past pickles that taste similar to these which required a lot more work. I will be using this recipe often.
Made 12 pints of these great easy pickles!Everyone loves them!I will make these for years to come Thanks, John R.
I started off looking for a bread and butter pickle recipe but liked the simplicity of this recipe. so I decided to make triple this recipe and put them in jars for the winter. I added celery salt and tumeric and mustard seed (my personal favourites) and followed this recipe with the exception, since I wanted to store them, I heated the liquid ingredients to boiling, dumped in the drained cucumbers and let them sit until almost boiling again. I put the pickles into the jars, brought the liquid to a full boil and poured into the jars. Cleaned the lids, sealed and boiled in a hot water bath for 15 minutes. This worked wonderfully. Tip 1: If you use a mandalin (large plastic slicing machine) it saves you TONS of work and your cucumbers are uniform in size. Tip 2: If you have hard water, pour 1/4 cup of vinegar into your processing water and your jars wont come out all white and scaley. Thanks for this wonderful and easy idea!
I made these at the end of the summer because I had so many cucumbers!! They were excellent and I usually don't like sweet pickles!!
I HATE sweet pickles! But I love dill pickles, and am a fan of cucumbers and anything vinegary. After reading some reviews, I also decided to cut the sugar in half due to my dislike of sweet pickles. There ended up being just a hint of sweetness, but it is overpowered by the vinegar. A perfect combination! I also added some mustard seed, celery salt, and dill weed. I can't even wait for these to fully cool, I'm eating them already. Thanks for posting this pathetically easy recipe!!!
These pickles are so fast and yummy. My daughter helped me make them AND eat them...and she doesn't usually like pickles!
I thought these pickles were great! I made these twice and love them. I would really like to get them to keep longer, can you process these and put them up without refrigerating? If so, how? Thanks!
This recipe was so easy and the pickles were wonderful. I read all of the reviews before making this recipe. I followed the recipe as written,however, I did allow them to sit in the bowl for two hours for reduction. They are beautiful in the jar and absolutely wonderful. This is a quick recipe that I can do everyday with the few cukes I get out of the garden. I also did this with some of my squash and my Mom loved it. This is a wonderful recipe to keep!!! I am adding a photo of some of my jars.
PICKLES? NOPE, not here...salad topping! I peeled the cukes, made thin slices of onion and chunked the peppers. Poured the "hot mixture" over them and cooled in fridge a couple of hours. Served over a lettuce mix and VIOLA...some sassy salad we had. P.S. I used 3 cucumbers, 1/2 onion, 1/2 a green pepper and made 1/2 ther recipe for the marinate. GOTTA TRY THIS!
Fantastic recipe. Quick, easy and a great way to use those cukes! I omitted the green pepper and cut sugar to my taste. To the person who gave this a one star ... garlic has anthocyanins, water-soluble pigments that turn blue or purple with acid like vinegar. I have seen this so many times before ... it does not affect taste or the recipe. In my opinion giving a one star to a recipe for naturally occurring properties is sad!
This was a great recipe as is and I am rating it as such. At first it doesn't look like there will be enough liquid for all the cucumbers but after letting it sit the juice from the cucumbers sure made up for it. As is, the recipe makes a slightly sweet pickle. I prefer mine a bit tangy so I intend to continue using this recipe with an adjustment to the vinegar and sugar ratio for my particular taste.
I just made pickles for the first time today - they look great! I just wanted to ask how long I can keep these in the fridge??? I made them exactly how the recipe states minus the green peppers. Thanks!
Tried this for the first time since I have such an overload of cucumbers in my garden. This was awesome and super easy! I added banana peppers so the mixture just to add my own taste to it. Will make these again!!!!
was easy to do
OMG YUM! I never knew pickles could taste so good! I did use another cup of cucumbers and added 1tsp of celery seed and 1/2 tsp dry mustard. Devoured! Thanks for posting this tasty recipe Diana!
DEE-lishous! What to do when you have too many cucumbers (they are like zucchini, they multiply when you arent looking) used 1 cup of sugar an 1 t of stevia. Plenty sweet perhaps too sweet! sliced onions thinly and added banana peppers and yellow and orange pepper slices. made double juice but would not do again as i dont think they need to be covered completely as they probably make more of their own juice while pickling. easy and divine~ very versitle.
my husband loves them, very easy to make
Excellent! I too cut back on the sugar. Used 2 cups of vinegar and 1 cup of sugar. It's the perfect mixture of tangy and sweet. Added 2 tsp of celery seed and mustard seed and a bit of turmeric. So easy and delicious!
This was our first attempted at this recipe. We didn't want REALLY sweet, so only used 1/2 cup of sugar. Added a tsp. of dillweed and a few garlic cloves. We let everything soak for a couple hours in the bowl. The samples before the jars were EXCELLENT... we're giving them a few days until the next sample. I'm thinking after the kids try them, it'll be the LAST sample of THIS batch. Definate THUMBS UP!!
Forget about it! I could eat like 20 lbs of these. CRAZY EMAZING as my 7 year old would say. You talk about easy and so, so good. I used yellow and orange peppers to give it color. We made the batch and it lasted about 10 minutes at our BBQ. Next time I will have to make probably 3 huge pickle jars full. You can't stop eating. Total winner.
I found this pickle recipe last summer and made it many times using home-grown cucumbers, to rave reviews. It is incredibly simple, and the pickles taste great. I shared the recipe countless times. If you are looking for a foolproof, simple recipe, you just found it!
These are SO GOOD. Next time I'll slice them all thicker, I did some thick and some thin and the thicker they are, the crispier they are. I might cut back on the sugar, too, though the little people in my house may object - they LOVE the sweetness of these. I want to make a batch w/ some sliced fresh jalapenos in the mix, too. Next time I'll use way more onion, too, the onions are my favorite part!
Didn't change a thing and they turned out excellent! Crisp and sweet. I waited three days to eat any to ensure the pickling had a chance to do its thing. Just about to make another batch with more of the cucumbers coming out of the garden.
This is very similar to my grandmother's refrigerator pickles recipe. The only difference is that I layer the cucumbers, peppers and onions in a bowl with the salt for an hour and then drain before adding the vinegar and sugar. I may also use apple cider vinegar when it is on hand rather than white vinegar. Probably the biggest hint is to slice the vegetables paper-thin. It adds a wonderful texture and they stay very crispy. These keep for up to six weeks in the fridge, but they never last that long in my house. I give these away frequently to friends and family and now August can't come without requests for Grandma Leona's Refrigerator Pickles.
I have never made homemade pickles before. Simply awesome! I doubled the vinegar solution because I had a lot of cucumbers and cut the sugar to 1/2 cup for the double batch. i.e. I cut the sugar WAY back. Next time I will double the vinegar mix and only do 1/4 cup sugar for the entire batch. I love a sweet pickle but I don't want a massive batch of sweet pickles. Even with the 1/2 c sugar, the pickles are still plenty sweet. I added 1 T mustard seed, 1 T celery seed and a sprinkle of dried dill. I think these would be awesome with a jalapeno (cut in half) instead of green pepper. If I ever end up with tons of pickle cucumbers again, I will certainly be making these again! It was SO incredibly simple too! Lastly, I didn't completely cover the cucumbers with the vinegar. Other posters assured us the cucumber water would work it out, and it did indeed. We started eating our pickles the day after I made them and they were great!! Cut thick slices and spears.
These were just so YUMMY! They got even better with a few days age. I took another members suggestion and added 1 tsp. of celery seed and 1/2 tsp of ground mustard. I made another 1/2 batch(recipe cut in half)of the juice. Just cause I thought it needed more liquid. Thanks for the recipe. Will be making these again very soon. I gave so many jars away I am almost out.
This is a great basic recipe and so much can be added to it to please anyone's taste. Beware of adding garlic due to the acidic content. You can either use already pickled garlic or add some turmeric to disguise the discoloration. For those of you with problems in processing these pickles for canning; both shrinkage and no-crisp. This is NOT a recipe to be used for canning. To can you need to adjust your liquid to contain more acid for crispness and when you "cook" (canning does cook them) they will reduce as the natural water evaporates into the canning liquid. Please use a recipe specifically designed for canning.
A good starting point. Based on other reviews, I cut the sugar back by more than half and skipped the peppers. Will play around with it more next time. I will make thicker slices of cuke, add some spices, and cut out the sugar entirely. I really want a cukey, half sour pickle.
Delicious! I don't think you would need all the cups of sugar though. I used 2/3 cup of sugar and about 1/2 tsp of pure stevia white powder (equals 1/2 cup sugar) to make the calories much less. It's plenty sweet!
great. i did add some fresh dill and garlic. i have made other recipes- hubby said thia was the best. Crisp and light. Need to make more!
This is a great way to use up all of your cucumbers. I followed the suggestions to add 50% more liquid, and also added a teaspoon each of mustard seed and celery seed to each jar. For additional flavor, try adding sliced garlic or hot peppers too.
Made these with just cucumbers. My husband is a pickle snob and he loved them. I did use 1tbs mustard seed, 1tbs celery seed and 1tbs pickling spice. I also used pickle crisp and canned them. They were great,
Awesome. Didn't have pepper but doubled everything else. Had maybe 8 or 10 cups cukes. Poured mixture over cukes and put in fridge. The cukes wilted a bit but stayed crunchy and had more brine than cukes in the end. I would use more cukes next time with same amount of liquid. I was afraid not enough liquid but I had plenty!!
They are much better if left in the fridge for 5 or 6 days before eating ! SOooooooo Simple - No way to screw these up ! Def make them again -- and again --
So easy to make and taste great!
This was my first time making pickles and I think they turned out very well! The recipe is super easy too, which is great. I didn't have that many cucumbers, so I cut the recipe back a bit. I also cut the sugar by about 3/4 and it was perfect. I had to double the liquid because as is there just wasn't enough to cover. I also added a couple clove of garlic. I chopped some of these up and put them in my macaroni salad for dinner tonight :)
These pickles are fantastic! Easy! Delicious! I have given it to at least 5 people and given jars and jars of pickles to friends when we've gone to their houses for barbeques. I substituted one cup of the sugar with one cup of Splenda because we have lots of diabetics in our family. Works just as well.
My rating here is false as I did not make the recipe. I have instead a question about the comment of using sterile jars. I understand the need for sterilized jars but doesn't putting raw veggies in an unsterilized bowl compromise the bacterial free process? Does the pouring and incorporation of the vinegar pickling liquid accomplish & restore the sterile state? Thanks, just never pickled anything before.
WOW!! Addictive is an under-statement! Followed the recipe exact the first time and they were GREAT! 2nd time added red bell peppers, dill weed, 2 cloves of garlic and crushed red pepper.... Both ways were EXCELLENT!! Also tried 2 fresh sliced jalapenos and WOW it was GREAT!!
I had SOooo much fun with this recipe!! the taste is awesome ( I added pickling spice to a couple jars) and the recipe is SO versatile!!! I got 7 lbs of gherkin cukes at my market about a day before they were too ripe, got them for $2.00 and played for a 1/2 hour in the kitchen and got - pickles w/peppers, w/vidallia onions, and then anything else that needed to get used up. On the "chunkier" pickles I set the jars in simmering water for about 5 minutes or so and thay were awesome just 2 days later.
I have been making these for several years. Have done them with splenda, as well as sugar and they are delicious. Get requests to make them all the time.
Very good basic refrigerator sweet pickles. loved it and the grandkids enjoy helping me make them. We also tried with some extra cucumbers (not enough for a whole batch) making it exactly the same but adding some pickling spices to it. The grandkids just sprinkled a little in both the jars and when consumed they LOVED those. AND, just to pass along the grandkids EVEN ate the onion and green pepper in them, which they HATE otherwise, so THANKS sooo much for the recipe!
Very good but too sweet and I even reduced the sugar by half a cup. I added some crushed black pepper and a pinch of dill weed. Next time, will use only one cup of sugar.
these were simple and good and sweet. i also added some mustard and celery seed to it like others have mentioned.
Very easy and tasty. As suggested by other reviewers, I cut the sugar in half, and it was the perfect amount of sweetness. Also, I omitted the green pepper since that did not appeal to me.
Loved this recipe with no alterations. Pickles came out crisp and sweet, good on sandwiches. I stored the pickles in a glass jar in the fridge without processing them any further, but another reviewer said that she could process them to seal the jars to store in the pantry.....note she did say to leave them soaking in the 'brine' longer- about 2 hours to get enough liquid to process them in a hot water bath.
I just made these for the second time and both times they are outstanding! This is a very variable recipe. This time I used a combination of red wine vinegar and white balsamic vinegar and reduced the sugar by half. I used sweet red, yellow and orange bell peppers minced finely, and I used diced red onions--the colors are so pretty in the jars. For seasoning I added to the boiling vinegars, sugar, peppers and onion: Herbs de Provence, garlic slivers, ginger puree, whole cloves and peppercorns. The aroma was very zingy and the flavor yum as can be. Thanks for a great recipe!
OMG YUM! I never knew pickles could taste so good! I did use another cup of cucumbers and added 1tsp of celery seed and 1/2 tsp dry mustard. Devoured! Thanks for posting this tasty recipe Diana!
I've made this twice now; first as written save for the peppers and the second time also reducing the sugar as other reviewers have suggested. I must say that I prefer the sweetness of 2C of sugar. Still good at 1.5C and probably good at 1C but 2C is my preference. I've used both Persian and Armenian cukes (skins intact) and both stay wonderfully crunchy.
incredibly sweet, i put just half a cup sugar and it was still sweet
These are very good! I too added celery seed & ground mustard. I also added some thick slices of garlic & in part of the batch, I added chopped jalapenos to add some heat. I took MICHELLE_MANDELL's suggestion to let them sit in the solution for a couple of hours until the cukes are reduced...thanks! And thansk to Diane for a wonderful recipe.
Really good. I didn't use the onions or peppers, just the cukes, and I added a little pickling spice. Everyone wants the recipe that tastes them!
I read the reviews about the sweetness. I did 1/2 cup sugar to every 1 cup of vinegar, and did 2 tablespoons of salt. I left out the bell pepper because I didn't have any & I used seedless cucumbers. My pickle loving 4 year old gives them 5 starts & we are eating them warm 1hr after making them. This would have been so perfect when I was pregnant! I plan on making these often. In the way I have made these the sweetness is just an aftertone & very mild. Happy tummy.
absolutely delicious! soo quick and easy i added a little crushed red pepper to the boiling mixture to give it a little kick. i also couldn't find a glass jar, so ended up using a Tupperware container and it still turned out great!
Excellent! Have never made refer pickles before and found this recipe to be easy and delicious. I had about 8 cupes of sliced cukes so added 1/2 more ingredients to the recipe and also added celery seed (1.5 T) but not mustard seed as I didn't have any. Also used red pepper instead of green. I would advise that they sit overnight in a big bowl then pack into containers the next day as they do shrink and create more liquid.
These were ok if you like sweet pickles. I tripled the liquid and only did 2 cups of sugar... it was still way toooo sweet. Next time I think I will cut the sugar down to 1/2 cup even with the other liquid still tripled. I used regular cucumbers and did some spears and some chips. Some I took the skins off and some I left on. I think I like the skins on because they seemed a little crunchier. I think I will add some fresh dill weed and a pepper next time for a little change.
I thought that these were very good. I just added some sliced garlic cloves to it as I love garlic in just about everything.
This was a great recipe...made it exactly to the recipe on the first batch...The second batch I added nutmeg, cinnamon, all spice, ground cloves, and ginger. My son says it's the best... I am letting them set for a couple of hours before canning them.. I read other peoples reviews that recommended this. I agree. They do reduce... Thanks for the recipe!!!
Sweet, tasty and easy to make. My one year old couldn't get enough. I peeled the cucumbers but only because the ones from my garden had tough skins this year.
Sweet. It was like cucumbers in syrup. Maybe that is what it was supposed to be like, but I won't bother with these again.
Trying using honey as the sweetener instead of sugar. Makes a great change! I have been using a similar recipe for more than 40 years and this year someone told me about using honey. We love it!
I've been following this recipe for a long time. It's so easy and delicious. Here's a few variations I make: add a lot of dill to the jar of cucumbers. Want to use less sugar? Add some baby carrots to sweeten or balance the sour of the vinegar. Want to make it spicy? Add some cayenne (just a little) or some hot peppers to the mix.
I give this 5 stars, but would give more. This is great for a first timer - and that is what I was. I used the cucumbers from my garden and I did process mine. They were fantastic. I did let them sit for 2 hours and it did make more juice, but I also doubled the vinegar,sugar and spices to make sure I had enough to process them in the canner. I think you could use any type of onion or pepper I used Banana peppers, cubanelles and some red cherry bomb peppers - because my garden has an abundance. We have already eaten one whole container. Super happy with outcome.
Easy and delicious as is and even better few some jalapeñoes.
I've tried many pickle recipes and this is the best! I also add a few hot peppers to some of the jars for added flavor. This is a terrific recipe. Thank you!
I added 1/2 tsp tumeric, 1 tbs mustard seed and 1 tsp celery seed and these were GREAT! everyone loved them and no left overs to haul home... great 1st timers recipe. this ole tymer loved them....SMILE
Lost this recipe a few years ago. When I saw this, I knew it was the one I had. I also added one tsp. of celery seed. Once you start to eat them, you won't want to stop! Everyone who eats them will be requesting a copy of this recipe, I guarantee it.
These are so easy to make and very delicious!!! Great on Hamburgers too!
Wow! Way too sweet! After reading the reviews I cut the sugar back by half! I can't eat more than one so I KNOW I will not get through 5 jars of these before they go bad. My husband won't probably like them either. They aren't awful, just something I can't eat a lot of. Thanks goodness I added a lot of red pepper flakes and some pickling spice to the vinegar, which probably helped cut a little sweetness....
Reduced the sugar by half and added 2 T of McCormick's pickling spice to the vinegar/sugar mixture. Big hit with my husband and my 6 yr old.
The recipe is easy and good. I think the pickles were a little sweeter than I wanted. I would probably add a little less sugar next time.
I tried this recipe for my first attempt at making pickles w/ the cucumbers from my garden last summer. This recipe is so easy and yummy! I've been making them all winter w/ store bought cucumbers too. I also add extra vinegar to this recipe.
These were just like I remember my Great-Grandmother making when I was a kid. I put in the green peppers this time, but didn't like them, so I won't do it next time. But the cucumbers were sweet and delicious.
What an easy, absolutely delicious recipe. I love that I can make up a couple of jars in half an hour whenever we want them. Of course we have to have a taste that evening before they are ready. But then, the next day.... Oh so good. Anyone who has tried them has raved. (I usually don't change a recipe but I did add the mustard & celery seeds.) I have a hubby who loves pickled beets so I tried the same recipe also adding onions with the exception that I added a teaspoon of ground cloves (no mustard & celery seeds) and O M G they were wonderful again with raving reviews from family and especially hubby. No more store bought pickles or beets for us. Thank you so much for this wonderful addition to my refrigerator.
We all have our "first time" stories, but this is mine! I love this recipe! I made as written with the addition of 1 tbsp chopped fresh garlic, 1tsp mustard seed , 1 tsp celery seed, 1 tsp turmeric and only 1 tsp salt. Let it sit on the counter for 2 hrs then packed in two peanut butter size jars and put in fridge. In a week they were great and in a month were fabulous. Next I have to try canning them! Addition: As I have made this many more times, you don't have to boil the sugar mix for just a minute or two, until the sugar is dissolved. As the cucumber mix cools, liquid from the cucumbers makes enough to cover the cucumbers.
I added onions and jalapeno peppers to these. I thought it would give the pickles a sweet hot taste but it really didn't. All in all, not a bad pickle and really easy to make.
Very good and easy recipe. We love these and we can keep these pickles in the fridge until Christmas (from fresh cucumbers). I make a 2 gallon batch every late summer and put them in the 2nd fridge. MMMMM
Wonderful! Thank you for the recipe. I made several different jars, one with jalapeno peppers and red chili flakes in it, another with balsomic vinegar. I too left out sugar. Thank you so much for this recipe!
NOITHING BUT TROUBLE WITH MY REFRIDGERATOR PICKLES....THEY TURN OUT FLIMSY AS HECK. I EVEN TRIED USING PICKLE CRISP GRANULES...NOTHIGN IS WORKING EVERYONE SAYS POSITIVE THING ON HERE....GOT ME EXCITED TILL NOW
Super easy and very tasty. As others did I reduced the sugar, using 1 1/2 cups. I added the T of mustard seed and t of celery seed before boiling. The liquid was the right amount as after sitting in the bowl for an hour or so it was quite juicy. I found it makes about 4 pints (if they last long enough to get in the jars)
I made these today and they are great and so easy! I made a batch and a half of the liquid, cut the sugar by a half cup and added one tsp each of mustard seed and celery seed. Just like mom's!
I made this recipe 3 different times, as I had so many cucumbers coming in at at once. It was a big hit in my house. I added extra liquid and celery seed. Wonderful recipe...I will continue to use this recipe again....
Zucchini growers, celebrate!! Here's a solution to the over-abundance of zucchini. I made my first batch with small zucchini just to get ahead of the onslaught from the garden. They were terrific, and were a hit at the potluck at work. The second batch was half cucumber, half zucchini. To be honest, I like the texture of the zucchini better than the cucumber, and I can't taste the difference. However, the zucchini definitely smell like zucchini while they are soaking in the brine, so give them overnight to season. I've canned two batches of these, making three full pints each time, with some left over for snacking. If you plan to can some, I would suggest making just a bit more brine with 1/4 c vinegar and 1/2 c sugar to make sure you have enough liquid to fill the jars to the top. Addition: If you use the pickling solution and minced onion, you get a terrific onion relish. It is the best ever on hotdogs and brats!
The brine doesn't cover the cucumbers right after making them. We'll see what they lookl Ike tomorrow?
Absolutely delicious! We also made 1 1/2 times the liquid. I like it with a couple teaspoons of garlic.
1st time making any kind of pickle... they were great and the kids loved them (even the onions)
MY GOODNESS...these are the best pickles I've had.Very simple to prepare. My wife say's they're just like her mom's(brought back memories). Thanks for the recipe!!!!!!!! No more store bought for us!!!!
Delicious! Used jalapenos instead of green peppers because I had them on hand, but didn't notice any extra heat. Great on burgers!
I love this Recipe Thanks for the recipe My mom made this for years
Reminds me of pickles from grandma as a kid. I read some of the other reviews, and made the following changes: 1. Used Truvia sweetener at 1/2 the amount for the sugar. 2. I added 4 cloves crushed/chopped garlic 3. Used sweet banana peppers instead of green. Not too sweet, not too tart. Great on sandwiches.!