Sweet Pickles From Dill Pickles Food

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.

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

TANGY TARTAR SAUCE (MADE WITH DILL PICKLES, NOT SWEET)

Steps:

• Mix all ingredients together, and allow to stand (refrigerated) for at least an hour.

SWEET KOSHER DILL PICKLES

Steps:

• Drain all pickle juice from jar into a bowl, leaving pickles in jar and reserving pickle juice.
• Into sauce pan pour ¼ cup of reserved pickle juice, ¼ cup white vinegar, 1 ½ cups sugar and ,while stirring constantly with a whisk, bring to simmer over medium low heat. Immediately remove from heat, add 2 tsp pickling spice, and allow to steep for 10 minutes.
• Place pickle jar in plate (in case it runs over) and pour vinegar/pickle juice/sugar mixture over pickles. Replace lid on jar and allow to cool completely.
• Place jar in refrigerator and allow to marinate for about three days for full flavor.

SWEET DILL PICKLES

Steps:

• Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
• In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
• Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.

GRANDMA'S DO-OVER PICKLES (AKA SWEET DILL PICKLES)

Steps:

• Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
• Pour juice over pickles, put lid on & let the pickles set for a while, the lid should "pop" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
• After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.

SWEET AND SPICY PICKLES

Steps:

• This is super easy to make and will be a sure hit with family and friends.
• Even people that do not like dill pickles like these sweet and spicy pickles.
• Drain all juice off the gallon of dill pickles.
• Slice each pickle length wise and then cut into bite size pieces (about 1/2 inch thick).
• In the gallon jar layer 1/4 of the pickles pieces, 1/2 oz of the Tabasco Sauce and 1 cup of sugar.
• Repeat three more times using all ingredients.
• Let pickles set overnight.

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.

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.

SWEET PICKLES FROM DILL PICKLES

Steps:

• 1. Wash pickles 2. Slice pickles 3. Rinse again 4. Wash jar 5. Put sliced pickles back in jar 6. Heat sugar and vinegar mixture until sugar is dissolved 7. Pour over pickles and refrigerate.

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

DILL PICKLES

Steps:

• Sterilize a 1 liter jar.
• Place the washed cucumbers in the jar.
• Add the garlic, bay leaf, sugar, salt and vinegar.
• Fill the jar to the brim with boiling water.
• Add the dill to the top of the liquid.
• Seal.
• Stand exposed to the light for 7 days.
• Refrigerate after opening.