These bread and butter pickles made me feel like I was eating candy. They were so sickeningly sweet and sugary that when I bit in, I almost got the impression that I was biting into a candy apple.

Sweet, tangy, and perfectly crisp, these classic bread and butter pickles are easy to make and ideal for burgers, sandwiches, or snacking straight from the jar.

If serving chilled, cool and add cream, and refrigerate for a few hours. If serving warm, swirl in 3/4 cup cream just before serving. Serves 4.

From store receipt to the walls of their kitchens Sophie Papendieck, born in 1876, was known for these mustard pickles; the family believes they were sold in the meat market owned by her husband ...

For crisper pickles, add ½ teaspoon of pickling lime per jar when filling jars. Adjust the heat for these pickles by reducing or increasing cayenne pepper. 1. Place the cucumbers, onions ...

In a saucepan, combine in the sweet tea, vinegar, honey, chives, celery seeds, salt, and brine from the banana peppers (reserve the banana peppers, refrigerated, for another use).

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. Responses to Phyllis’ request for sweet dill pickles came pouring in.

The grocery chain is now working on its own bottle of sweet mustard pickles to compensate for Smucker's discontinuing the Zest and Habitant brands. Smucker's also own's the pickle company Bick's.

Sweet-Sour Chinese Mustard Pickles. 2 cups water 2 pounds kai choy (mustard cabbage ... Bottle and refrigerate 3 to 5 days before eating. Pickled Mustard Cabbage. 5 cups mustard cabbage, cut in 1 ...