Reviewed: Jul. 8, 2010

This are easy great tasting pickles. The first time I made them I had one after only 2 days mmm... so good. My husband who can care less about pickles had 3 of them.I did omit the sugar (did not have any on hand) and the were still great. Will have to make some more when my cukes are ready from the garden.

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Reviewer:

jmort007

Reviewed: Jul. 5, 2010

LOVE this! So simple and easy I almost can't believe it. I had to make a few small changes to what I knew I would prefer though. I didn't have very much red pepper flake in the cabinet but I did have some dried red chilies so I used a total of 10 small chilies and all of the pepper flake that I had which was about a tsp. I didn't chop my garlic I just smashed it and threw it in and also halved the amount of sugar. These are so good they remind me of my favorite deli pickles! Update: I've also used this same recipe to pickle sweet peppers from our garden and good grief are they fantastic!

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Reviewer:

maude s.

Cooking Level: Intermediate

Reviewed: Jun. 25, 2010

These are nice pickles. I do like the flavor of the dill. I used about 1/2 the sugar and am glad I did; I love pickles, any kind of pickles, but I'm less partial to sweet pickles. I, to discovered that there really isn't enough liquid to cover the pickles as written, so I doubled the liquid but ran out of vinegar so had to use a little more water than called for. It still wasn't quite enough, but sufficient to try these out. I'm inclined to agree wtih a revieweer who suggested that the dill doesn't need chopped; I actually thought the small pieces got in the way when pulling pickles out of the jar, and would prefer bigger pieces so it is easier. All in all, though, bf and I really enjoyed these and we will probably try again. Thanks for the recipe!

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7 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jun. 16, 2010

I just made these last night and I've already snatched 2 from a jar! They're perfectly tart with just a bit of a burn. Can't imagine how good they'll be in 10 days :o) After reading the other reviews, I opted to reduce the sugar to 2 T, up the salt to 2 T, and leave the dill whole and just cram several sprigs in each jar. For some reason I couldn't find dill seed at the store so had to leave it out, but hopefully the dill weed will impart enough flavor! I had to use regular cucumbers (cut into spears), but I'm sure pickling cucumbers are even better. Like some other reviewers, I had to make more of the brine to cover my cucumbers, but I think that has a lot to do with how densely you pack the cukes in the jar. I'll update this once the required 10 days have actually passed! I'm willing to bet there will only be a few pickles left by then though because they're so good already!

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6 users found this review helpful

Reviewer:

The Bunny Chef

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Jun. 12, 2010

I too reduced the amount of sugar way down to about a tablespoon since I didn't want sweet pickles. Cut my cukes in quarter spears. Could have used a tad more salt (probably to make up for the missing sugar?). Didn't bother to chop dill, just cut it off plant, washed, and tossed in whole. One other thing was I had soaked my whole pickling cukes in ice water for about three hours and then sliced before putting in jars. Yum!

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Reviewer:

ETD_mom

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Overland, Missouri, USA

Reviewed: Mar. 15, 2010

Oh. My. Gosh. I am a self proclaimed pickle addict (I eat 1 or 2 a day) and these were some of the best that I have ever tried. I only gave four stars because I wasn't a fan of the sweetness. Next time I think I will reduce the sugar drastically or leave it out all together. Yummmmm!

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Reviewer:

Melinda

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Sep. 24, 2009

Very easy & very good. I had large cuces from the garden so I sliced them, using about 8 large ones. Dropped sugar down to 1 Tablespoon, used 4 teaspoons of canned minced garlic, and added a chopped fresh chile pepper to the brine. Put it all together & after 10 days they were great!

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Reviewer:

lisa m

Reviewed: Sep. 1, 2009

Yum! I was so excited to try this recipe, & I was not disappointed! I'm a huge pickle lover, & these tasted really similar to one of my favorite kinds of pickles. The only change I will make next time is to probably eliminate the sugar completely. I only put in between 1-2 tablespoons, & I still wasn't a fan of the sweet taste. I guess I just like my pickles sour :). Overall, though, really great recipe!

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Reviewer:

Lindsay E.

Cooking Level: Intermediate

Reviewed: Aug. 30, 2009

I was very skeptical when I saw this recipe, but I am so glad I tried it. I planted both slicing and pickling cucumbers this year hoping to make pickles, but when I started to price canning jars and canning materials I decided against it and then I ran across this recipe. It is AWESOME!! I did not use dill seed or fresh dill weed instead I used dried dill weed from the $1 spices at the grocery store and only used 1/2 cup. I also used coarse sea salt. I used both slicing and pickling cucumbers from the garden and cut them in big chucks, couldn't tell the difference between the 2 types. I also only used 1 Tablespoon sugar after reading the other reviews. I mixed it all up and put it in a big plastic ziploc container and waited a week. These were super zesty and crisp. My kids can't get enough. Thanks for sharing!

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15 users found this review helpful