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Added December 12, 2007 | Recipe #271274
Showing 1-3 of 3
on August 27, 2010
I had never done refrigerator pickles, and this was a good recipe to use for my first time. I left out the peppercorns and red pepper flakes because I didn't want it too spicy. I'm glad I did, because it still turned out kind of spicy. I sliced my garlic instead of just cutting it in half because I wanted a lot of garlic flavor. I recommend this recipe and will be using it again next summer!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Garlic Chick
on October 25, 2012
I made a double recipe of this about two weeks ago. I used store-bought pickling spice. I thought the flavor was okay for these. My main advice is to double the amount of broth that you are planning to use because when I made this and thought that I stuffed the jars of carrots and cucumbers full, I found that I had to make another recipe to cover my vegetables. I believe it is easier to pour a bit down the drain than to keep preparing more broth. Other than that, I was pretty happy with the results. Thanks for posting, Yobittles, I'll use this again.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 08, 2009
I have used this recipe several times now and my pickles come out perfect! I do like to add a little more garlic and vinegar too!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (64 g)
Servings Per Recipe: 16