Reviewed: Aug. 9, 2001

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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10 users found this review helpful

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Reviewed: Aug. 15, 2001

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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14 users found this review helpful

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SUNKATTT

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Reviewed: Jul. 17, 2002

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

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42 users found this review helpful

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MEGMULLETT

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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2 users found this review helpful

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cherie

Cooking Level: Expert

Home Town: Overland Park, Kansas, USA

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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103 users found this review helpful

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Lou

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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3 users found this review helpful

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AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

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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31 users found this review helpful

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STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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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57 users found this review helpful

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TJAKS

Home Town: Hartsville, South Carolina, USA

Reviewed: Oct. 19, 2005

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

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MARCY10

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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3 users found this review helpful