I haven't allowed these to stand in the refrigerator long enough for the flavors to develop, but I already like them. I was skeptical that the heat of the microwave, or rather the way the microwave heats somewhat unevenly, would make for a limp pickle. I've canned pickles for years, but with the family shrinking, I thought I'd try this recipe. I did double it, since I had several pickling cucumbers to use up, and they already impress me with good flavor and crispness. I usually use cider vinegar in bread and butter pickles, but used white as the recipe stated. I did use some mixed pickling spice instead of the mustard seed simply to use it up. The whole batch is in a large glass jar in the refrigerator, and will surely not last long. This is a keeper! Thanks for a great recipe and method.
Additional note: After keeping some for a few months in the fridge, I can say that these only improved with time.
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I haven't allowed these to stand in the refrigerator long enough for the flavors to develop,...