Comments on: bread and butter pickles

By: symphonic chef

symphonic chef — Wed, 02 Nov 2011 06:59:41 +0000

Made these in just 2.5 hours to accompany a BBQ dinner and they were fantastic, and fully pickled! (I did thin slices.) Thanks Deb!

By: Alessandra

Alessandra — Thu, 13 Oct 2011 16:17:53 +0000

I just made these this weekend after a week of drooling in my office staring at this recipe. Seriously awesome result. My boyfriend and I are absolutely in love with these and will be making these from now on! Yummmm :D Thank you!!

By: Maggie

Maggie — Tue, 11 Oct 2011 17:49:45 +0000

I’ve been pickling/canning for about a year, but this is the first time I’ve seen a recipe that calls for icing the cucumbers, what’s the science there?

By: Erinn

Erinn — Thu, 06 Oct 2011 02:41:56 +0000

I’m planning on making pickles tomorrow and I love the method you used. I was going to can them but I think I’ll just make these refrigerator pickles instead. Thanks for the post!

By: deb

deb — Fri, 23 Sep 2011 21:50:49 +0000

You don’t have to, but they’re traditionally sliced.

By: Tonja

Tonja — Fri, 23 Sep 2011 05:18:38 +0000

When making bread & Butter pickles, do you have to cut them up? Can you just use a whole pickling cucumber?

By: sommer

sommer — Sun, 18 Sep 2011 14:28:50 +0000

There’s no reason you can’t can a big batch of these… any pickles can be canned. I did a batch of these myself yesterday and they were not too salty. They were just right without rinsing. I would decrease the sugar to less than 1/2 a cup per quart, but they were still good at a 1/2 cup. I add red pepper flakes for a zing and it’s super delish on sausages or burgers!
Also, I never water bath my pickles. I put boiling hot brine in to sterilized packed jars with boiled lids and rings and they seal great and the pickles don’t get soft. They last ages on the shelf too. Got this tip from an old-time farmer and food preserver.

By: robert

robert — Tue, 13 Sep 2011 20:35:00 +0000

AWESOME!!! Made 1 batch and after my wife and son devoured an entire jar in one sitting I made another double batch. Thanks

By: suzanne

suzanne — Sat, 10 Sep 2011 18:45:06 +0000

so- if i want to can this recipe- is it ok to do the water-bath thing? for how long? i only make pickles in summer when the garden’s producing, and can’t fill the refrig with jars……..

By: Rosalee

Rosalee — Tue, 30 Aug 2011 01:24:00 +0000

I have a question, can fresh grown celery be used in place of celery seeds? We grew our own and it has a much more robust flavor than the store bought celery, just wondering if it would work in the pickled.