This recipe is from the Culinary Institute of America cookbook from the 1980s, although I've made a couple of changes, namely using florets instead of spears and swiss cheese rather than blue. It's a go-to for my family. I'm pretty much putting it up here so I don't lose it (the cookbook is in pieces after so much use).
This is my brother's recipe for dill pickles and the whole family loves them. Crunchy, spicy (or not, depending on how many and what kind of peppers you add) and easy to make. I usually do spears, but it would probably work well with slices, too.
Displaying up to 20 pages of results. To see all results, sign in or register.