How to make it

  • Mix salt, celery seed, mustard seed, black peppercorns and cloves with vinegar and sugar. NO NEED to HEAT.
  • Pour over prepped veggies.
  • Place in air tight container and store in the fridge.
  • Only ready to serve after a full week of sitting.
  • No worries, they are worth the wait.
  • They are great chopped into mayonnaise for making tartar sauce.

Reviews & Comments 7

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    " It was excellent "
    peetabear ate it and said...
    thank you for this recipe... I'm getting over run with cukes... five forks
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  • cathymt 10 years ago
    I`ll be going to get groceries in a few days and I will for sure be making these.
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  • pink 10 years ago
    Bread & Butter pickles? Yummy! Makin' these!
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  • chefmeow 10 years ago
    These really do sound yummy. I'll be making up a batch of these as soon as I get my hands on all the ingredients. Thanks for sharing.
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  • notyourmomma 10 years ago
    These are like a bread and butter pickle, sweet with the sugar, tart with the vinegar and spiced with mustard, peppercorn, clove and celery seed. No dill used here. I find it hard to wait a week but then I'll eat just about anything pickled. I have a severe weak spot for vinegar on everything. Greens, beans, cornbread and pickles.
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  • realtor911 10 years ago
    Do these taste like a sweet pickle or dill or ??
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  • tinkishere 10 years ago
    I've been looking for this recipe forever!!! My aunt made these when I was I child and I loved them. She called them "lazy woman pickles" and she was anything but lazy Thanks so much for posting this.
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