Reviewed: Oct. 26, 2009

I followed the recipe as written, using Splenda instead of sugar. The cucumbers and onions came out yellow, which was ok, except it did not look like the picture. The cucumber itself was soft and limp, but the ONIONS were delicious. This is my new pickled onion recipe.

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Callie

Cooking Level: Intermediate

Home Town: White Plains, New York, USA

Living In: Antioch, California, USA

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Reviewed: Sep. 24, 2009

Many compliments from all on this recipe. I used the suggestions of others, such as using 1/2 the sugar, and using papricka instead of the tumeric. I also added different varities of peppers. This recipe is SO easy and very tasty. This will be a keeper!!

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Todd

Cooking Level: Intermediate

Living In: Wyoming, Michigan, USA

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Reviewed: Sep. 14, 2009

This was so easy and tasted great. I used splenda instead of sugar, and didnt have any onions, someone told me to just use the pickling spices, so I tried that and it was great. You just have to try to judge how much of it to put in. I guess I judged right because my boyfriend is a bread and butter pickle junkie and he thought they were great.

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Ari's mommy

Cooking Level: Intermediate

Living In: Tigerton, Wisconsin, USA

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Reviewed: Aug. 30, 2009

Wonderful!!!

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jahani

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

Make sure you allow the vinegar mixture to COMPLETELY cool down or your pickles will be limp....otherwise a wonderful recipe...perfect combination.

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ISLANDGRL100

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: Aug. 27, 2009

I love this recipe! I tried it for the first time last night. My husband sampled a bite straight from the microwave and said it tasted as good as he remembered from his childhood on his grandparents' farm. I put it in canning jars hot from the microwave and they sealed well, so it is now chilling in the fridge. Some reviewers liked it with less sugar, and I think I might try that next (yes, I am making more TONIGHT!) I also want to try a batch made with Splenda, for my diabetic and dieting friends. I'm going to try using green tomatoes instead of cucumbers, too. This will definitely be one of my Holiday treat gifts!

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Mary Alice

Cooking Level: Intermediate

Living In: Deer, Arkansas, USA

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Reviewed: Aug. 21, 2009

I just found this recipe this week and holy moly was it easy and absolutely delicious! As good as grandma's but half the energy! I forgot celery seed but substituted a pinch of dill - also, the store was out of turmeric but I managed to eek a little out of their jar - didn't seem to make any big difference. I also didn't have any jars but sterilized an old pickle jar and lid - to my surprise it sealed again! I am soooo making more of these this week and probably will be making them forever more. Thanks!

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jennr

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 13, 2009

I substituted paprika for tumeric...sorry, but in local grocery story it was $6 for a tiny jar of it...they were still excellent! :)

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VANSCOS

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Reviewed: Aug. 9, 2009

Easy to make in the microwave, although I do have to cook mine a little bit longer. Fabulous flavor.

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dgessner

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Reviewed: Aug. 6, 2009

We BBQ alot,I cant keep enough of these around. So easy and so good.

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Mary

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jul. 20, 2009

I love it! Was always afraid to try pickling because of mess or fear of canning problems. Dad has way too many cucumbers coming in as usual so I gave it a try. It was fun, easy and delicious! I cut sugar to 1/2 cup which was sweet enough for me. Made two pints last night and six tonight. Probably be making more once I take them to work =) Thanks for sharing!

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Rufrogi

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Reviewed: Jul. 18, 2009

These are one of the best bread and butter pickles I have ever eaten….and so easy….I have made 15 pints, 6 quarts of these and still making them…I was given 4 full paper grocery sacks of cucumbers……. I have added Garlic, habaneras, chili peppers to some of them…… Microwave them put them in sterile jars and seal with the proper sterile canning lid…… wait two or 3 days and enjoy them… Please let me know how you like them if you make them…… Kathy

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Kathy Pettet

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Reviewed: Jun. 15, 2009

Great recipe! Easy, and delicious. Will make again. Try it you will like it! Thanks for the recipe! My husband said " don't throw that recipe out, its a keeper!"

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bayfield

Cooking Level: Intermediate

Home Town: Downingtown, Pennsylvania, USA

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Reviewed: Feb. 26, 2009

I gave this 5 stars for taste and simplicity. Thanks!

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MADFORGOLD

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Reviewed: Feb. 22, 2009

These came out really great! I never made pickles before so this is all new to me. So easy! My hubby doesn't like dill pickles so he'll be happy to have some bread and butter ones...if they make it until he returns from Argentina. I think I'll end up having to make more. I followed the recipe exact excep I only used 1/2 an onion since it was a really big onion. I sliced the cucumber in my food processor which made thin slices, I think next time I will used my mandoline and make them a bit thicker. Thanks for a great recipe.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jan. 13, 2009

These were really easy and taste great,almost like the ones my mom used to make. I stored my in canning jars and simply turned the sealed jar upside down (immediately while the liquid is still really hot) and the lids sealed. I use this trick when making jam too. I would like the pickles a little crisper so next time I will try microwaving them only 5 minutes instead of 7.

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TAWNIE44

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Reviewed: Dec. 20, 2008

I cut down the sugar to 1/4 cup as I dont like my pickles too sweet and that worked well for me. I wasn't sure if the cucumber would go limp what with it boiling for so long but it was Great! I couldnt wait to taste this and I loved the flavour! This recipe is awsome!

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lovetocook

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Reviewed: Oct. 17, 2008

OK - yum!!!!! But I do love bread and butter pickles! I followed this recipe to a T (didn't decrease the sugar at all). I'm a Southerner at heart and love the sweetness. They were quick and easy although I did try doubling and tripling which caused me to have to microwave them a bit longer. I tried making them with and without garlic and didn't notice a big difference but didn't add that much garlic. I also tried totally peeling the cukes as I felt the skins were a bit tough but they just didn't look the same. After filling the hot jars, I stuck them in a boiling water bath for about 10 minutes and they sealed immediately so I can enjoy throughout the winter. I used regular cukes (not English) and sweet Vidalia onions. IN fact, I may have added a bit more onion than called for. Next time I may add a bit of sweet red pepper for color. I gave some to my friend and she said her mom CRIED when she ate them as they reminded her of the pickles she helped her Mom make when she was a kid. That's a true testimony!

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BROSNANFAN

Cooking Level: Expert

Home Town: Minden, Louisiana, USA

Living In: Springfield, Illinois, USA

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Reviewed: Aug. 29, 2008

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!

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Brad Traver

Cooking Level: Expert

Home Town: Southington, Connecticut, USA

Living In: Buxton, Maine, USA

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Reviewed: Aug. 27, 2008

If I could give this six stars, I would. My husband and I have never craved pickles like this before. They're just wonderful and flavorful and so easy. I wouldn't change a thing!

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KerrySuz

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Microwave Bread and Butter Pickles

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