Reviewed: Sep. 17, 2008

I thought they had a bit too much of a vinegary taste. They were good though. I may have to do some tweeking to fit my tastes more. **Update** I think they tasted too vinegary to me because i actually put them in the pressure canner and let them sit (without it being in the fridge). So I let it sit in the fridge 3 days and the taste is a lot better!! Moves it up to 5 stars

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Dylan's Mom


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Reviewed: Jul. 11, 2008

Nice sweet tangy flavor which doesn't cover the flavor of the cukes. I use Baggs Apple Cider Vinegar which tends to be sweeter.

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PHILOCRATES

	Living In: Yellowknife, Yukon, Canada
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Reviewed: Jul. 23, 2007

Salty, but yummy and simple. Next time I make these I will cut back on the salt. I also like my pickles a little zesty, so I added a little crushed red pepper. Next time I'll add a bit more.

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Jody87


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Reviewed: Sep. 5, 2006

This is by far the best sweet pickle recipe. It is so easy and tastes great. Hats off to subscriber.

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Gary


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Reviewed: Jul. 23, 2006

Thought these were really easy and very tasty. My only suggestion would be to use seedless english cucumbers, my store ran out of them and so I used regular cucumbers. Unfortunately these cukes got limp after sitting in the vinegar but I suspect using seedless would solve this. Definitely will use these again.

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Jason

	Cooking Level: Expert Living In: New Hartford, New York, USA
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Reviewed: Jul. 22, 2006

I made these pickles for the first time last summer. My family and friends can't wait for my first batch this year! The recipe is simple and the pickles are delicious.

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Becky T


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Reviewed: Jul. 7, 2006

I did not like this recipe...much too sweet...nobody in my family liked them, and we all love sweets!

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SmalltownJar

	Cooking Level: Expert Home Town: Conway, South Carolina, USA
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Reviewed: Jul. 6, 2006

This was my first pickling experience ever and it turned out well. I used the burpless cukes (had an over abundance) and I added 2 tsp. tumeric by mistake, but over all they were really good. The skin is a little tough b/c it's not a pickling cuke, but they are very tasty. They sort of taste like a bread and butter pickle. Will make again next year. With the right cukes this time!

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CYNDI9


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Reviewed: Oct. 19, 2005

They came out very good. Nice addition to my pickle recipes. Thanks!

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MARCY10


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Reviewed: Jul. 10, 2005

I used a cider vinegar and found the taste to be way to strong for me. I've gota similar recipe that uses white vinegar instead. That one calls for 3 days in the refrigerator but I'm not sure it really makes a difference.

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TJAKS

	Home Town: Hartsville, South Carolina, USA
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Reviewed: Mar. 12, 2005

What is nice is that the pickles stay crunchy, as well as taste great! I omitted the onions. Did not have mustard seed, so used half as much mustard powder. Added 1/2 tsp celery seed and 1/2 tsp dill seed. Used English cukes (one = 1 lb). Added 1/2 cup water cuz seemed like not enough liquid to cover, although the pickles did shrink down. Keep in the frig and eat right away! They won't last long! Highly recommend, and no trouble to make.

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STARFLOWER

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA
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Reviewed: Sep. 9, 2004

Altho' I modified the recipe slightly by adding some turmeric and mustard seed for added flavor, the recipe is great! Everyone who has tried them has loved the pickles. Quick & easy...gone almost as fast as they're made.

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AEMAZA

	Cooking Level: Expert Home Town: Elkland, Pennsylvania, USA Living In: Osceola, Pennsylvania, USA
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Reviewed: Aug. 31, 2004

I never made pickles before and was skeptical about this too easy to be true recipe, HOWEVER...this recipe is unbelievably good. Fabulous, like bread and butter pickles...only better! I made another batch the very next day! 10 stars!

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Lou


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Reviewed: Aug. 10, 2004

Loved these pickles, and so did everyone at the office. And, they were so easy to make. Perfect for the bumper crop of cukes this year. I used Splenda to cut the calories to zilch, and I didn't have any mustard seeds, so I used some ground mustard - tastes great!! Next time I might try adding a chopped jalapeno to give it a little zing.

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cherie

	Cooking Level: Expert Home Town: Overland Park, Kansas, USA
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Reviewed: Aug. 27, 2003

I think it is great to have cucmbers that you can have dills to eat while you are waiting for tha other dill to process

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MICKEYDE


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Reviewed: Aug. 27, 2003

Liz, you are right this is a GREAT all year round recipe. I espec. like to use pickling cukes when available. Also I always add 1/2 Teasp. of Celery Seed plus 3 drops of Oil of Cloves (depending on how much I make). These are sooooo yummy!!!!!

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SUNKATTT


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Reviewed: Aug. 27, 2003

Excellent recipe! My whole family loves these pickles. Very quick and easy to make, too.

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MEGMULLETT


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