Dill bread and butter pickles
 

Years ago a supermarket used to carry b & b pickles... store brand .... that were mildly flavoured with dill. They weren't particularly sweet either. Does anyone have a recipe similar to them? My b & b recipe is 2 parts vinegar to 1 part sugar plus turmeric, celery seed and mustard seed. I don't know where to go with that.

Try adding several sprigs of fresh dill to the jars. You could probably muse dill seed but I don't know the the amount. My mom used to make dill pickles and it only took a few sprigs/jar to get the flavor. If you don't wantto risk the whole batch, try one or two jars to start

Just made my 2nd batch of B+Bs for the year, and mmmmmmm!!
Interesting the difference, as mine are equal parts vinegar and sugar,
with turmeric, cinnamon, cloves, celery seed.

But ........... ewwwwwwww dill! :(
Can you tell I am not a dill fan? :D

My guess would be to add in dill seed and skip the celery seed ... worth a try!

Despite that, I used to make lots of dill pickles, because my husband loved them.
Little did he know that it was only because they were so easy to do.
Otherwise, it would have been tough luck on him!

Now if you want a treat .... use some of the B+B mix and do Pickled Carrots!
Just slice into coins or sticks. Put in jar(s).
Pour boiling B+B "sauce" overtop. Seal the jars.

The question I have .... do you "cook" your cucumber slices for the B+Bs?
Last year, I tried a couple jars with raw cucumber slices in the jars.
Sure simplified things and I might try a few more this year.

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The question I have .... do you "cook" your cucumber slices for the B+Bs?
Last year, I tried a couple jars with raw cucumber slices in the jars.
Sure simplified things and I might try a few more this year.[/QUOTE]

After the syrup is boiling with the spices in a spice bag... I have added the sliced vegetables and brought back to boiling … and then filled the jars and sealed them. I've water bathed them but usually don't. As long as the jars are sterile and the mixture is boiling …. that's how grandma used to do it. Just allow longer "aging" before eating.

That's what I usually do ... add cukes, bring to boil and bottle.
The totally raw into jars, and add the boiling mixture, was of interest, all just because of the simplicity!

Another difference ... my spices are not in a spice bag but right into the boil and bottles.
Always have used the spice bag for 9-day pickles though.