6 Reviews of Heritage Bread and Butter Pickle - Pickled Cucumber and Onions

From: Andi of Longmeadow Farm

On May 5, 2008

We had our picnic chicken, we had our coleslaw, we had the chips. But no pickles. "Where are the pickles, Andi?" Dennis asked while he was rooting through the canning cupboard. "Dennis, you ate the last jar in February....and we don't have anymore left." I replied. I thought about it for a second.....hmmmmm, I remember FT putting something about a quick pickle with onions that maybe I can put together so we can have it least for the weekend to enjoy. I had already cut up cucumbers and onions from the luncheon the other day, so I had plenty for two jars. I followed this exactly to a tee, except I threw in about 5 little pieces of red pepper flakes ...well just for the heck of it. Now they are canned and ready to go but alas, I don't think they will last until the next picnic. Yummy FT! Made for the occasion of FT's Birthday May 5, 2008.

From: SaintAllie

On Feb 27, 2009

I cheated and opened the first jar only 3 weeks after making them.. The jar didn't last an hour. Best pickle recipe I have made so far, with such simple ingredients.. time efficient too. This one is a keeper and I'm making another batch this morning. Thankyou

From: Sydney Mike

On May 11, 2008

Finally got up the courage to make this recipe, & although (in all honesty) I haven't tasted them yet, I KNOW (from past experience with this chef's recipes) that these will turn out to be some of the best tasting bread & butter pickles I'll ever taste! But, the taste test isn't until the middle of July, & if YOU need an immediate pickle fix, I suggest you try one of her other quick pickle recipes! [Made & reviewed as a bonus recipe for one of my teammates in the Aus/NZ Recipe Swap #16]

From: Derf

On Aug 23, 2009

YUM! these look so good I can hardly wait 'til the end of October!! I can tell just by looking they are gonna be delicious and it will be hard to wait. They are hiding in a cool dark place (: And so easy to make, I got 6 pints, used walla walla sweet onions and two huge cucumbers. This is the first time I have used Splenda in pickles, so sampling the result should be interesting! See ya in October!! Thanks for posting!

From: Shirlsaw

On Aug 22, 2009

OK - right now this review is based on ease of preparation since you should leave them sit for 2 months. However I would like to clarify the metric/imperial units for those of us in the US attempting this one. I used 2 cups of vinegar (although I wimped and used cider not malt), 3/4 cup sugar, and approximately 6-7 cups of sliced cucumbers (after all 'large' is relative). I based my cuke quantity on similar recipes with that much liquid. I will update this review once I taste test - that would be around Halloween!!

From: Chef #873478

On Aug 13, 2009

I have a similar recipe that goes over really well. Except that my recipe calls for one green pepper thinly sliced. Give it a try I think you'll like it.