Actually, it wasn't me to resurrected this old post. My B&B recipe isn't actually one. Yes, there is tumeric added for the yellow color. I primarily used a packaged mix from Ball for my B&Bs. Then, I add extra mustard seeds and celery seeds to each jar before cold packing the cuke slices. Spears may be OK too, but I like the texture of a crinkle cut slice. Beause I also like dill, I will also add a few dill seeds. As to the sugar required on the packet from Ball, I don't use any, but intead use a small amount of Splenda. It may take about a cup of Splenda to sweeten the B&B compared to a five pound bag of sugar. Mrs. Fannings is store bought B&B and are also yellow with lots of celery seeds added. They also use a little cider vinegar along with the white distilled. Because I may make double batches, I would use a B&B mix as well as a sweet pickle mix together. With the two, and the added spices it helps to round out the flavor. You could also cut down on the sugar, and mustard seed, the add some dill and see if that will entice them to try a B&B pickle.

I canned all but the two or three chunks I tried along the way. I brought one of the six jars to a baby shower today and they were very well received! I think I was told how good they were by everyone who tried them (several of the ladies told me more than once) and there was even one friend who said she doesn't normally like sweet pickles, but she liked these! So yeah hurray! And now for the confession. I don't like sweet pickles. (At least I didn't.) I thought the recipe and the response to it would make me into a lover of them; and even if it didn't, my oldest brother likes sweet pickles, so I thought I would give several of the jars to him no matter what. Now, as odd as this sounds, I was so distracted when I tasted them by not knowing if they were objectively good sweet pickles, I didn't realize they were growing on me. They have a definite charm and I would like to try them with some other ingredients. Before I officially ask for an idea, I will search a bit. Tuna and mayo with chopped LLSPC on toast sounds pretty appealing right about now! Thank Linda Lou for the recipe and the guidance. And the guidance. And the guidance... Helen

I love the Special K with redberries ! Will have to see how many carbs it has. I try to eat a smaller amount of carbs at breakfast than allowed on my plan as I see to do better. I ate half of the banana and seemed to be OK this time. Probably also depends upon what I eat with it. I need to buy more of those white cheddar rice cakes. I like them better than popcorn. Still all of the sugar free jello is my friend. Was going to buy some unflavored gelatin, but is so expensive. Maybe I can get bulk online cheaper. I spent so much at the store yesterday that I decided to wait on the unflavored gelatin. However, I did put in some kitchen towels and drinking glasses they had for a good price for Christmas gifts. I cooked my amount of pasta, still doesn't look like much, and the sauce has to be counted as carbs, too. Guess I will fill up on salad and beets. I made some raspberry vinagrette with the raspberry vinegar I made. I suppose blueberry vinegar would be good, too. I should make some. How do you all make your vinagrette from scratch? I just kept adding this and that. I hope it is good. I put in some celery seed,too, since I read it online from some chef. Will see how it tastes. The dilly bread is almost done baking. Smells nice in here. Oh, spoke too soon, the timer is going off now !

This recipe is similar to one I've been using - with adding some of the great "saves" from my gardening efforts. Recently made some oatmeal bars - with some of those many jars of orange marmalade (made during my earlier years - when I was "gung-ho" and didn't know any better). Found out that my family isn't too keen on orange/lime/lemon marmalades - so as luck would have it, the oatmeal bars came to the rescue. My fussy eater son recently said, "mom, those APRICOT bars with coconut topping were really great." LOL. I didn't bother to correct him about the apricot alias orange marmalade remark either! Bejay