Like most people I couldn't make them without adjusting to taste. I used pickling spice instead of the celery seed and added 1 tbsp turmeric for color. They came out perfect for us.

I didn't think they would be crispy if frozen so I added 1/8 tsp of alum, but I don't think I needed to, they were good! I also added tumeric and will probably add pickling spice in the next batch.

I went exactly by the recipe, but multiplied it by 5 and made TONS, then water-bathed them, cooled them and kept them in the fridge for several months. Could probably go longer in the fridge but they were so good we ate em all!!

I've made this recipe for the last several summers, just as indicated here. It comes out wonderfully and friends love to get little jars as gifts. We use them on sandwiches, burgers, in tuna and egg salads (chopped up) and just plain next to sandwiches.