Reviewed: Sep. 16, 2011

Delicious! We had a bumper crop of cukes this year so I was handing out jars of pickles to whoever came to visit. Remember, these have to be kept in the refrigerator after you jar them and I was running out of room. Everyone loved them. The first batch I made just like the recipe said and we had a few people tell us "too much garlic" I love garlic but I had to agree with them. The second batch I cut the garlic in half, much better. This is definitely a keeper. Thank you for sharing!

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Reviewer:

VEGGIEEATER

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Freeland, Maryland, USA

Reviewed: Aug. 15, 2011

These tasted just like my Ukrainian mother in law used to make. My husband said it brought back family memories. Excellent recipe.

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Reviewer:

ANDRONICKY

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Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: May 4, 2011

I cute the salt like some recommended but I think next time I will use the whole amount. This was so easy and simple.

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Reviewer:

Noelle

Cooking Level: Intermediate

Reviewed: Oct. 20, 2010

These are so easy. A hit in the neighborhood. Don't be scared of the slime on top. I left for 13 days and very pungent, but great. Did not work too well for store-bought pickling cukes - too soft. From the garden, they kept crisp. Amazing recipe. Thanks for posting.

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Reviewer:

SCHISSEL

Reviewed: Oct. 5, 2010

These are very aromatic and delicious! Thanks for the recipe! My problem was that they come out too salty. I'm wondering if it's because I scaled down the recipe and the ingredients are not supposed to be scaled down. I will try with 5 pounds of cucumbers next time. Make sure you are not using a plastic container for these, but a glass or ceramic one as the recipe specifies; it does make a difference. If yours come out too salty like mine did, here is how I saved them: Pour the liquid out, and wash the cucumbers with running water (if too salty, soak them in water for some time). Return them in the container with the spices. Boil 1 part vinegar, with 1.5 part water, and 1/4 part sugar. Pour the boiling liquid on top of the cucumbers, seal and store in refrigerator. Good luck!

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Reviewer:

Caramela

Cooking Level: Intermediate

Living In: Palo Alto, California, USA

Reviewed: Sep. 7, 2010

I'm trying to revive them by adding some alum to make them crisp and then vinegar to preserve them and give them tanginess like all other pickles.

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Reviewer:

juliak

Reviewed: Sep. 2, 2010

It was my first try with pickles, I guess I'm just used to store bought. Just not enough seasoning or sour enough. Maybe they'll be better the longer they set.

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