I love B and B but only Mt. OLive
Make your own.
A cup of sugar per cup of vinegar..bring “to” a boil and put your sliced cucumbers into a mason jar and pour the HOT brine over them to a 8th of an inch from the top. Put the canning lids on and let them seal.
WATCH your liquid! It will boil over like a volcano if you dont watch it.
Let them sit at at least two weeks before you enjoy.
You can use the lids over a few times. Heck, I even use the old store bought pickle jars and lids....those I put in the fridge though after they cool.
BTW..if you try that, put in a PINCH and I mean just a pinch of salt into each jar before you put the bring in.
It makes them tart.
I do my beets the same way. Only, since the beets will last longer I heat up the jars first and then put everything in..or hot water bath them after.
My sweat and sour pickles dont last for long. I will consume them so fast it unreal.
Mt. Olive Ping