Hey Eric, I’m not Tyler, so feel free to ignore me, but I’m going to hazard a guess. Yes, you could, but 2 things would change. 1. You’d probably have to poke a few holes in them with a fork. 2. You’d probably have to let them pickle longer.
This is not from direct experience with this, just with cooking in general and thinking how this process would work.
Eric: Yes, keeping them whole is just fine! You don’t even have to poke holes in them (sorry, Zaklog the Great!) but it’ll take a little longer for the cukes to pickle so give ’em a day or so to soak in all that tasty goodness. You can also slice them long-ways for classic spears, too.
Just keep in mind, fridge pickles aren’t going to have the shelf life of canned pickles. But they’re crisper and fresher-tasting too. 🙂
I looked at the recipe and shuddered. Then thought. Hmm maybe Tyler has found at way to make pickles taste good. Looked at the ingredients and dill. Welp there goes that hope. I’ll still have to try these for my wife but I shall not partake.
Denita: That will be phase two. Phase one is follow the recipe so I don’t completely screw it up. Any recommendations for herbs though? I’ve avoided pickles because most of the store brands contain dill so I have no idea what might actually pair with them.
Dinra, bread and butter pickles don’t have dill, and neither do sweet pickles. Bread and butter pickles are cucumbers, onion/shallot, salt, cider vinegar, sugar, turmeric, celery seed and mustard seed. Sweet pickles are basically the same, but with white vinegar and no turmeric. Hope this helps.