The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 29, 2008
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!
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Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 26, 2008
I couldn't make these fast enough - we were eating them warm! They are so good.
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Cooking Level: Intermediate

Living In: Saranac Lake, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 25, 2008
Did a batch last night. After heating to just below boiling I put the pickle and sugar brine into a pint jar and the microwaved it on high for one minute. Then the lid went on and the jar was placed upside down on a towel so the rubber compound got good and hot and sealed to perfection. Used 50/50 white brown vinigar, 1 tsp turmeric, and pickling spices already mixed from a store. Only celery seed was added. Everything was cut using food processor. The end product seems perfect. Avoided water bath, this time, as my mother always has, and they came out crisp like hers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 7, 2008
This was my first attempt at pickles, and I am thrilled. I used regular sized cukes from the local farmers market, so it made 25 pint jars! I used red peppers because I prefer them. I had to triple the brine to cover all the veggies. I assume pickling cucumbers would yeild less, but I am happy with results. Next time I think I'll add some banana peppers in the mix. I also reduced the sugar by about a cup and the sweetness was perfect!
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Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 13, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 10, 2008
Best b&b pickles we have ever had - only problem is we eat them as fast as I can can them (10 minute BWB).
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 10, 2008
This was my first attempt at making B & B pickles and they turned out great! I sliced up a hot pepper and added to each jar. As suggested, I covered the cucumbers with ice. I wanted to make enought pickles to last us quite a while, so I processed the jars in a hot water bath for 10 minutes. Thanks, David, for the great recipe!
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Cooking Level: Intermediate

Living In: Farmington, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 6, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 6, 2008
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.
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Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 31, 2008
A great recipe! Reminded me of my late grandmother's pickles she canned every year. The only issue I had was a lot of liquid was left after canning, perhaps I could have used a few more cucumbers, I didn't really count but estimated.
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Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 16, 2008
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.
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Cooking Level: Expert

Home Town: Carroll, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 13, 2008
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!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 26, 2008
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.
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Cooking Level: Expert

Home Town: Westville, Indiana, USA
Living In: Rosenberg, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 21, 2008
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.
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mlc
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 20, 2008
AWESOME! I have made this several times and it is a family favorite!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 21, 2007
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?
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Home Town: North Pole, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 18, 2007
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.
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Coburg, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 27, 2007
Wonderful!! I made these for my family and I halved the recipe, and it was perfect. The green peppers are the best part! The only thing I did differently was use zucchini instead of cucumber since I had a garden full of it.
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Cooking Level: Intermediate

Home Town: Plainfield, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 25, 2007
These pickles are excellent. Everyone that has tried them has loved them! They are sweet, but this type of pickle is more on the sweet side. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 20, 2007
I am not a big pickle eating person, but I love this recipe, the pickles are not to sweet nor sour, my friends and family loved them. I did change the green peppers to banana peppers.
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