I have been making these for years. I think it originally ran in a 2007 issue. The only thing I do different is add a dash of turmeric with the mustard and dill. Get good pickle cucumbers, I have used the Persian cucumbers in a pinch as well
I would do it again but tweak it. I used pickling spice and no onions. I would used less cider vinger and brown sugar a tad sweet for my preferance. But they were k.
Quick, Easy, Delicious! I've never made pickles before, so I chose this recipe because it seemed fool-proof, and it was! Not only that, it was very quick to make;a half hour, including clean-up. I made the recipe exactly as presented, and did not have enough brine to cover the pickles, so I went back and made a double batch (so, 3x as much, 1 1/2 cups, in total), and that was about right. Next time I might add another clove of garlic and a few slivers of onion for a little more zest, but as they are, the pickles are crisp, tangy, slightly sweet, and delicious! I packed them in a recycled pickle jar and will enjoy them for snacks and with sandwiches. One last comment;the pickles I made are thicker with bright green skin and white flesh and look MUCH BETTER than the pickles in the photo! Pros: quick, easy, well-balanced taste Cons: disappear quickly
very good! [ used pickling spice mix and white vinegar with spenda]. i eat them them at night while reading emails and morning blood sugar is within normal range. sure my husband will say "too spicy" but perfect for me.