Homemade Bread and Butter Pickles

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These were the best pickles ever. They had such a unique taste and we just couldn't get enough!!

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How much salt do we put in this recipe?????????????????????

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These pickles are meant to be eaten rather quickly, not a long shelf life. That comment is for the person with 45 years experience - did you watch the episode?? Maybe watch it again. Tyler states they are meant to be eaten and not stored. Placing the jars in a dishwashing cycle is just fine. They seal up very nicely and lasted me over a month. And for the person who wanted to know when to add the salt...during making of the brine. Again, watch the episode. That goes for most of these recipes because if you notice an ingredient will be listed and not in the description. No body is perfect and isn't that was cooking is all about anyway??!!??

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I was suspicious that the pickles would be crisp in such a short period of time, but alas, I opened a jar just 24 hours after I made them and they were fab ! I did not have horseradish root, so I substituted red pepper flakes for the "heat" factor....not the same but still very very good. I also used this recipe to pickle pepper slices (combo of red bell, green bell and serrano and they turned out equally well. Great on sandwiches or as a nibble for guests.

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LOOK at the amount of cucumbers in this recipe! It is not for a hugh batch that require canning! 5 TOTAL CUCUMBERS! This is for your personal use and enjoyment. How long do you keep "store bought" pickles in your fridge? Longer that you think, and you would never put a jar of pickles after they have been opened in you pantry, right? Think about it!

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Terri, this may sound stupid but I need to ask, as I am still learning.....My mom wouldn't teach me and not many do canning in Ca.

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If you want to ensure product safety, follow instructions in either a Kerr or Ball canning book. Jars must be sterilized in hot water, as well as lids & rings. You
must pour the boiling brine over the cucumber slices, clean top of jar with clean washcloth, place a lid that has been boiled in hot water, put ring on & tighten down. Some recipe book recommend doing a water bath on pickled items. These pickles will not seal properly unless done in this manner. I canned with my mom for over 10 years before getting married & having my children. I have canned for over 35 years since being married; so 45 years of canning experience is enough to know that you must follow proper canning procedures to ensure a long shelf life for your canned goods!

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Tam, our grandmothers stored all their 'root vegetables' (like onions, potatoes, carrots, parsnips, turnips, plus cabbages, etc in their cellars (basements in the pre-refrigeration days. Hence, the name.

As to the safety issue:
Although Tyler says to sterilize the jars and to seal the lids, it sounds to me that these are not a true 'Canned' item (the instructions are lacking too much detail. If they were, the unrefrigerated shelf life of the jars would be months (even years. The "Month in the refrigerator" is a huge RED FLAG!

If these pickles are not canned properly, giving them as gifts may kill your family and friends. Please look up the full details of how to preserve pickles (and any other product before giving them away. Of course, if you clearly mark the jar with "These MUST be consumed by xx/xx/2009." (date made + 30 days, it should be safety-problem-avoided.

I gave them 4 stars because the recipe sounds good - and it doesn't involve 45, 000 bushels of cukes! lollllllllllll Seeing the other comments about a Gherkin flavor, I might try more vinegar or less sugar (although, B&Bs are fairly sweet." Seems like my mom's had mustard seeds in the jar (not tumeric.

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I just saw the show on tv and this looks so easy. On the show he says these will last a month in the fridge. The one jar recipe is small enough that we would probably eat it by then.
I was hoping to show my daughter how to pickle but I was thinking more of the way my grandmother did. She had a basement lined with different things she pickled and they lasted much longer than a month. I believe she called the basement a root cellar.

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My pickles did not end up tasting like bread and butter pickles. The flavor was more like a ghirkin but still good. The recipe was very simple and my co-workers loved them.