Sweet Dill Pickles Recipe 375 Food

REFRIGERATOR SWEET DILL PICKLES

Steps:

• Combine vinegar, water, sugar, salt, celery seed, and garlic in a small pot and bring to a boil, stirring until the sugar and salt dissolves. Turn off the heat and allow to cool.
• Meanwhile, mix cucumbers, onion, and dill in a bowl. Stir together and pack into mason jars (I used two).
• When the liquid is cool, pour over cucumber mixture in jars until completely full. Shake to combine well.
• Refrigerate for at least one day- three days ideally!

HOMEMADE SWEET DILL YUM-YUM PICKLES

Steps:

• Slice the washed pickles into about 1/4 to 1/3-inch slices, then place in a medium bowl.
• Pour 2 cups sugar over the slices and toss/stir to coat with the pickle slices.
• Allow to sit out at room temperature for 24 hours tossing several times with a spoon during the 24 hours (I just leave a spoon in the bowl, juice will gather in the bowl, do not drain!).
• After the 24 hours (do not drain the juice in the bowl) in a medium saucepan combine 2 cups sugar, vinegar, water, pickling spice; bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes).
• Make certain that the bowl is Pyrex or heat-proof or it might crack when you pour the boiling water into it -- pour the water mixture over the sugared pickles and the sugar juice that has gathered in the bowl; mix very well with a spoon.
• Allow the mixture to stand at room temperature for about 8 hours or overnight.
• Drain pickles (you don't have to completely drain).
• Transfer pickles to clean glass jars and store covered or uncovered in refrigerator.
• Serve cold.

QUICK AND EASY SWEET DILL PICKLES

Steps:

• Cut pickles into desired lengths, about 1 1/2 inch, restuff in pickle jar.
• In a saucepan heat water, sugar and vinegar until dissolved. Pour over pickles, recap and refrigerate.

SWEET DILL REFRIGERATOR PICKLES

Steps:

• In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally.

SLICED, SPICED AND ICED REFRIGERATOR SWEET DILL PICKLES

Steps:

• Evenly divide the garlic, fresh dill and sliced cucumbers among four wide mouthed pint jars.
• Before adding the mustard seed, red pepper flakes, peppercorns(if using) and dill seed, crush them slightly. You can use your hands, a mortar and pestle, or give then one quick whiz in the food processor(optional).
• In a saucepan, mix together vinegar, water, sugar, red pepper flakes, celery seed, salt, mustard seed and dill seed. Heat to just dissolve sugar, then remove and let cool. Use a funnel to fill each jar with the cooled brining liquid. The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating. Enjoy!
• It was suggested you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar. No mess! :).

OH SO GOOD SWEET DILL PICKLES

Steps:

• Wash and scrub cucumbers, cut into 1/4" rounds.
• Thinly slice onion and put half in each 1 quart wide mouth jar.
• Chop fresh dill and add on top of onion in each jar.
• Use a plastic bag and crush mustard seeds and peppercorns.
• Place crushed spices in a saucepan.
• Add vinegar, water, sugar, salt and dill seeds.
• Boil over medium heat, stirring until sugar dissolves.
• Put one half cucumbers in each jar.
• Ladle vinegar mixture over cukes.
• Leave jars uncovered to cool.
• Chill in refrigerator for 24 hours.
• After 24 hours, cover pickle jars with lids.
• Keep refrigerated.

SWEET DILL PICKLES

Steps:

• Wash dill size pickles; slice lengthwise about 1/8 inch thick.
• Pack in quart jars.
• Add three or 4 slices onion per jar; place dill on top.
• SYRUP:.
• Bring sugar, vinegar, pickling salt, and alum to a boil.
• Pour over pickles in jar; seal with Mason lids.
• Cold pack until water in canner comes to a boil.
• Take out and invert to cool.
• This makes 4 quarts.

SLIGHTLY SWEET DILL REFRIGERATOR PICKLES

Steps:

• Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
• Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
• Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.