Kinda Sorta Sours

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This has become the favorite pickle for my family.

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I've made these often, using cider as the only vinegar, and adding several fresh dill heads and leaves to the jar. It makes for an awesome dill pickle!

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I will NEVER buy pickles from the store again! I just made these and while still hot, they are better than the store's. I didn't have champagne vinegar, but I had some red and white wine vinegars so that was used. Also didn't have mustard seeds so I used an extra teaspoon of pickling spice, which has mustard seeds in it anyway. I should have known that anything coming from Alton Brown was going to be worth trying. Thanks Alton :

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These were fantastic and easy to make!!!! I always double the recipe when I make them.

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I love store bought pickles but my wife doesn't. I've made these pickles for the last 2 years using garden grown cucumbers and I think they're fantastic! The downside for me now is that my wife likes these and I don't get to eat as many as I used to!

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I made 3 jars a few weeks ago, and I can't stop eating them, really good eats!

Now I need to see if I can do it with green tomatoes, any ideas?

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Can't find real sour pickles in the grocery store any more. I've made this recipe several times with wonderful results -- crispy, sour, tasty pickles which last a long time in the fridge. I usually add small boiling onions instead of the sliced onions. As a fellow southerner to Alton, I am delighted to have a recipe which provides me with the taste from my childhood.

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i can't find anything.

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Don't know if anyone answered you Tina or if you looked up the answer online.

You'd have to hot water or pressure can the pickles in a canner, with appropriate sealing jars (ie, not flip top bail lids to put these up.

As presented, the recipe is for "refrigerator pickles" not "putting up pickles".

It would be easy enough to tweak the recipe, though.

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I just love these pickles. I've made them twice this past week. I do have a question though, and hopefully someone reading the board has an answer. The recipe is written as a refrigerator recipe. Can I put these up using traditional canning methods so that they're good for a year and I don't have eight jars in my fridge (like I do right now?