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.
Make Ahead Tips
The pickles can be refrigerated, covered, for up to 2 months.
Followed the recipe exactly and it is perfect! Not too sweet, right amount of crunch. They rival the bread and butter pickels my aunt Dot used to make when I was a kid!
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.
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