SWEET DILL PICKLES

SWEET DILL PICKLES
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Dianne Simpson writes: These are all the rage in Mt. Carroll this summer...and they are pretty tasty!
  • CourseSides
SWEET DILL PICKLES
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Dianne Simpson writes: These are all the rage in Mt. Carroll this summer...and they are pretty tasty!
  • CourseSides
Ingredients
  • ½ gallon Kosher Whole Dill Pickles drain and discard juice
  • 4 cups sugar divided
  • 1/2 cup water
  • 1/2 cup vinegar
Instructions
  1. Cut dills into chunks, about ½ to 5/8 inches each, put in large mixing bowl.
  2. Add 2 cups of sugar, mix, cover, and let stand overnight on the counter.
  3. Next morning, drain the pickles and save this juice.
  4. In a medium saucepan, mix this juice together the remaining sugar, vinegar, and water.
  5. Bring to a boil. Pour over the pickle chunks.
  6. Allow mixture to stand at room temperature 6 to 8 hours, or overnight.
  7. Return to the jar to store or pack in plastic containers.
  8. Refrigerate. Serve chilled.
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