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Bread-and-butter pickles worth their salt

September 1st, 2008 · 4 Comments · Food preparation

When we last visited our bread-and-butter pickles, they were freshly canned and waiting for the flavor to develop. Today, we opened the unprocessed leftovers for a taste test. Before the uncapping:

half-pint jar of pickles with lid held on by rubber bands

(As you can see, I ran out of rings, but rubber bands held the lid on.)

Ready to eat:

And the verdict? Yum! They had a nice, crisp texture and sweet, but not too sweet, flavor. My friends liked them, too. And, yes, they would have said so if they were icky. Of course, they didn’t know that saying they liked them meant they’ll be getting a pint of them for Christmas…


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