Yield: Yields about 2-1/2 quarts
These sweet and sour pickles can be eaten as soon as they cool, but the longer they sit, the more flavorful and crunchy they’ll become. Try them on slices of buttered bread in their namesake snack.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The pickles can be refrigerated, covered, for up to 2 months.
This was my first-ever pickle recipe, and I was very pleased with the result. I think the recipe calls for a tad too much vinegar in the brine, but I will correct that in my next batch--and there will be a next batch.I found celery salt was a good substitute for the celery seed in the recipe and didn't make the pickles too salty.
I'm about to make my second batch of these delicious tidbits. Easy and so delicious that they seem to disappear very quickly. I only had dark brown sugar for the first batch, but bought light for this one so it will be interesting to see the difference. Next week trying the sour dill pickles.
Very easy, very tasty. Will definitely be making these again.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?