Sounds like something else the hubby would like :lol:
Thanks a bunch!

Beacause they have to remain cold, you can't can them and eat next December, right? Just checking it is late here and I am very tired but too hot to sleep..

Som,

I have another question. I looked at the store-bought bread and butter pickles I have in the fridge, and the slices are only about 1 1/2 inches in diameter, which means they came from snall cucumbers. Did you use "pickling cucumbers" from the grocery (only 2 of them?) or did you use regular-size cucumbers, seeds and all?

Thanks,
Carol

i have used both sizes if you use small ones you have to us
e more .but the recipe is for .about 2- 6 or 7 inch cucs
and you can keep them until next dec , but you have to keep them in frig' i dont know why, 2 6-or 7 inch , makes a jar, i dont know exacialy what size jar ,i just keep all my jars pickel jars mayo jare and thats what i use

yes seeds and all

OK, thanks so much.

OK, thanks again. All I have to do now is go buy some tumeric and I'm set to go!

let me know how yours turn out we just love them it amases me that you make them so fast and they are sooooo goooood

I had some bigger cukes left they were too big for dill pickles. I sliced them and made that brine and poured over the cukes and onions. I keep them in a plastic container in the fridge....been there since September....Still as good as can be. GREAT RECIPE

So sorry - I forgot to reply!

Yes, I made them and you are so right! They are nice and crunchy, the sweet/sour balance is right one, and they really are very good. Thanks for the great recipe!