I think i've finally found a recipe good enough to substitute joan's pickles, through trial and error. it tastes slightly different but very good and it's so easy to make. i don't think i need to buy joan's pickles again because these pickles will be just as good for my macaroni, potato and tuna salads. i think i just have to find something to keep the pickles crisp.
bread and butter pickle recipe
6 sliced pickling cucumbers sliced thin
1 white onion sliced thin
2 tbsp of kosher salt
Fill large bowl with water to top of bowl. Add salt, cucumbers and onions. Refrigerate overnight.
Drain and rinse cucumbers and onions.
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2 cups sugar
1 cup water
1 cup white vinegar
2 tsp dill (i used mccormick's 'it's a dilly' spice)
1 tsp whole black peppercorns
1 tsp mustard seeds
1 tsp celery seeds
heat above ingredients above together and bring to a simmer. pour sauce over cucumbers and onions. then refrigerate. i waited 2 days before i tasted the cucumbers. obviously the longer you wait, the more flavor the cucumbers absorb.
i think this process of pouring the sauce while it's hot over the cucumbers slightly cooked the cucumbers and wilted them, so i'm going to wait until the sauce cools before i pour the sauce over the cucumbers the next time i make this recipe.
i have read that young grape leaves or pickle crisp (calcium chloride) keep the pickles crunchy, but i have no idea where to buy these items.
i know these pickles will last more than 1 week but i'm going to see if it last longer.
