*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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 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.