Very easy, very good. However, I am not one for "refrigerator pickles". I made enough at one time, using proportionate amounts, to make 5 large jars (I use the mason jars that come with Classico and other pasta sauces) at a time. I cook them right in the jars, filling with only 1/2 jar of liquid to avoid boilover, then top off with the remaining pickling liquid I've kept simmering on the stove. Leave 1/2" head space and cap immediately. Voila! CANNED B & B pickles!

Reviewed On: Aug. 29, 2008