Reviewed: Jun. 29, 2011

Wow, I had everything on hand to make these, including freshly picked pickling cucumbers! After reading the other reviews, the only change I made was cutting the sugar in half. It's only been 5 days, and like the other reviewers, I just couldn't wait to taste them. Incredibly awesome! Absolutely love them, but even with the sugar cut in half, I can still taste a slight sweetness. Next time, ( this weekend, bumper crop!) I will use slightly less than half of the sugar, seeking perfection! It's all just a matter of taste, but I really don't like any kind of sweet pickles, I love garlicky, vinegar pickles. Thank you so much for sharing the recipe!

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7 users found this review helpful

Reviewer:

mitch

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Nicholson, Georgia, USA

Reviewed: Jun. 28, 2011

Delicious, crunchy and very easy! My husband, who is not a huge fun of pickles and vinegar in general, loved these!

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6 users found this review helpful

Reviewer:

Caramela

Cooking Level: Intermediate

Living In: Palo Alto, California, USA

Reviewed: Jun. 17, 2011

Really super easy. Like so easy *I* could make this. With my kids' help. I followed the recipe exact only omitting the sugar because we don't like sweet in our pickles at all. We're going to let these chill out in the fridge for a couple days, then try them. Once we do, we'll update our review. As it sits, they smell amazing and again, were really easy to make. EDITED--few hours later: Little too salty. I'd cut back on the dill weed for next time. We'll see if it mellows after sitting in the fridge for a few days. As is, good. Just really too salty.

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9 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 11, 2011

Excellent taste!

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1 user found this review helpful

Reviewer:

TOONIES

Cooking Level: Expert

Home Town: Pittston, Pennsylvania, USA

Reviewed: Apr. 21, 2011

Very easy. Wonderful and slightly spicy at 1 week. They have quite a bit more kick at 2. Very easy and a fun addition to any picnic or party.

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2 users found this review helpful

Reviewer:

Cora

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Apr. 7, 2011

awesome pickles... unfortunatly I cannot just attribute this recipe... my husband started dumping in ingredients when my back was turned.... lots of dried red peppers really made the biggest difference. still not burning hot, but flavorful!

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1 user found this review helpful

Reviewer:

Mrs. J.Fyfe

Cooking Level: Beginning

Home Town: Horseshoe Bend, Idaho, USA

Living In: Plymouth, Washington, USA

Reviewed: Feb. 26, 2011

Really good and easy. Only used 1/4c of the sugar instead if the full 1/2c. Next time will reduce even more to just 2 tblspns. Nice and garlicky, spicy, and dill-y. This is a great recipe that us easily adaptable. Nice and crispy yet totally infused with flavor even after just 5 days....we could not wait the full 10 days. Lol....like the fact that you can also control the sodium in these pickles .....I used sea salt and way less then called for. Thanks for my first experience in making pickles .....look forward to making more.

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7 users found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Feb. 15, 2011

what a wonderful taste!!! These were my first attempt at homemade pickles and so SO delicious.

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5 users found this review helpful

Reviewer:

CinfulySwt

Cooking Level: Intermediate

Home Town: Manville, New Jersey, USA

Reviewed: Jan. 13, 2011

These pickles are amazing. Just following the recipe will give you awesome results, but is very easy to tweak to fit your tastes whether you like them sweet, a lot of garlic, spicy, etc. Will definitely make this over and over :)

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3 users found this review helpful