I have used this recipe many times now and like the result. However, they are VERY salty. My coworker experimented with halving the sugar and salt, and says the result was "perfection!" She also recommends using Kirby (pickling) cucumbers, which are crunchier. I have also used green tomatoes, green cayenne peppers, and little onions, and I suspect beets would be terrific as well!

Why go thru all that canning when these are so good? For your basic dill for sandwiches and hamburgers these are really fresh and CRISP(!). I buy pickling cucumbers at the store and slice on my mandolin using wavy slice blade. Always be sure to sterilize jars, lids. Friends love these as gifts! They looks very bright green and fresh in the jar, too.