Total TimePrep: 25 min. + chilling
Very good pickles. The odd thing is presentation. They taste very much like my favorite bread and butter pickle recipe, but have no color at all. Sounds crazy but my thinking was if I added some green and yellow food coloring, than people would enjoy them more.
I had never made any type of pickles before but after reading the reviews, I decided to give it a try. I made half of the amount, using one cup cucumbers and two cups of squash (what I had on hand). I also did not have any mustard seed. They turned out great!
What a great way to use some of the numerous cucumbers from my garden! This recipe was easy to make, with ingredients I had on hand. I only used 2/3 cup sugar, used all cucumbers, no squash, and didn't peel the cucumbers. The pickles turned out great! I gave some to friends, who quickly asked for the recipe -- new Taste of Home fans!
The only reason I am giving this 4 stars is that it is a bit too sweet for me. I think the next time I will cut the sugar down by half. Otherwise, this is a very simple way to enjoy cucumbers!
These were ok. Something seemed to be missing flavor-wise compared to the other pickle recipes I make. I will say it is a great, fast way to use up my overabundant summer squash supply.
Made these the last few summers. Very good. I also canned them this year for latter.
Family Favorite!!! Just finished making 6 quarts --- they won't last the weekend!!!
Not sure how long they last, we usually run out before they go bad - lol. I have never tried freezing them...
Very good. The whole family loved them. Sharing recipe with my sister-in-law who has way too many yellow squash!!!
My husband made this recipe without the yellow squash (did'nt have any on hand). It was the best! He has fresh jalopenos brewing now. Mix it up with whatever veggie you want!