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The recipe as written was too sweet for my taste. Seemed more like a cucumber salad than sour pickles. But it was good enough that I'm thinking of trying it again, this time with less sugar.
These were easy to make, and I didn't find it too salty, but the flavor was not to my liking.
Excellent recipe for pickles! I made Linda's New England Clam Chowder, and always love to have my chowder with sour pickles, so this one was perfect! I am so glad I found a new favorite pickle recipe to add to my collection!
These pickles were way too salty for me, even after letting them sit overnight. I checked Alton Brown's recipe on the Food Network site thinking maybe there was a mistake in the salt amount. There wasn't but this recipe is actually missing 1 c. cider vinegar, which maybe would have helped with some of the saltiness.
How could something so easy to make taste so good? I was a little doubtful about the pickles at first because they seemed way too salty when I first tried them (right after putting them in the jar), but after refrigerating overnight they tasted just fine. Thanks for sharing the recipe.
This is a great recipe and except for the tumeric I followed it exactly. I got quite a bit heavy-handed on the tumeric and was afraid I had ruined the pickles, but No! I just put some of the vinegar and cucumber slices in another jar and added white vinegar to both jars. Now, perfect sour pickles! I love 'em and have a hard time finding them in the grocers. I will treasure this recipe, for sure. Crunchy, delicious. Just right! Thanks for posting this one.
Last long enough for canning? Are you kidding me?? We were standing around the container immediately after pouring the pickling liquid over the veggies, eating it with a fork. Fantastic recipe. Definitely a keeper and a "must-make-again!" Thanks chinasmom!