Bring vinegar and sugar to a boil in saucepan; remove from heat.
Cool.
Slice dill pickles very thin.
Place celery seed in pickle jar.
Return sliced pickles to jar.
Pour cooled vinegar mixture over pickles.
Chill in refrigerator for 3 days before serving, inverting jar several times.
Store in refrigerator. Yield:
30 servings.
Soak dill pickles in cold water for 2 hours.
Drain and wipe cucumbers dry.
Slice in 1/4-inches in original jar.
Mix celery seed, clove of garlic and sugar and pour over cucumbers in jar. Fill jar with white vinegar.
Add pickling spices and shake jar until mixture is well mixed.
Place in refrigerator up to one week. Better after 2 weeks.
May add crushed red pepper if you like it a little hot.
Drain pickles. Cut pickles into small slices and place in bowl. Add garlic, cut up real fine. Add some sugar and toss until sugar is partially dissolved. Place back into jar and fill completely with more sugar. Place in refrigerator. Shake pickles every once in awhile so that sugar will dissolve completely and will mix. Really good with cheese!!
ff both ends of the dill pickles to create a flat surface
Pour off and discard the juice from the dill pickles.
Combine sugar, vinegar and seeds in a measuring cup.
Let stand several hours, stirring occasionally to dissolve the sugar.
Cut the pickles into thick slices and return them to the jar.
Pour the liquid mixture over them.
Cover tightly and chill thoroughly so that the pickles are crisp.
Drain and dispose of the liquid in the jar of dill pickles. (If the pickles are whole cucumbers, slice or strip.
The sliced dill is better.)
Put the cucumbers back into the jar, a layer at a time, a layer of pickles and a layer of sugar.
Turn jar upside down and let set a few days.
Shake.
If not sweet enough, add more sugar and let set again.
Drain the dill pickles.
If small, slice in half across; if bigger, quarter them.
Put back in jars.
In a saucepan, bring the sugar and vinegar to a good boil.
Pour over the pickles right away.
Put lid on and let stand until cool, then refrigerate. The pickles get nice and crisp and are ready to eat in a day or two.
Drain the juice from the quart of dill pickles.
The pickles don't have to be uniform size.
Into a large bowl, slice the pickles 1/4 inch thick.
Pour over them 2 cups sugar, 1 tablespoon vinegar and 2 tablespoons pickling spices.
Stir gently with wooden spoon.
Let set for several hours at room temperature until sugar dissolves and makes its own syrup.
Now pack back into jar.
Place onion chunk on top; seal and refrigerate for 4 days before using. Turn the jar now and then so all mixes well.
These are crisp and very good.
Drain liquid off dill pickles and place pickles back in jar. Add 1 sliced onion.
Drain juice from pickles; rinse with cold water.
Bring vinegar and sugar to boil; boil for 5 minutes.
Pour hot syrup over dill pickles.
Refrigerate overnight before using.
Keep refrigerated.
Cut dill pickles in slices as thick as a silver dollar.
Mix together the remaining ingredients except the oil to form a batter.
Dip the pickle slices in the batter and quickly fry in oil heated to 375 degrees until pickles float to the top, about 4 minutes.
Cut dill pickles in slices as thick as a silver dollar.
Mix together remaining ingredients to form a batter.
Dip the pickle slices in the batter and quickly fry in grease at 375\u00b0 until they float to the top, about 4 minutes.
Add sugar,
pickling
spice and vinegar to drained dill pickles.
Invert jar daily until all sugar is dissolved (about 3 days).
Green food coloring may be added for holidays.
/2 cups chopped fresh dill, sugar, chopped garlic, salt, pickling
Cut pickles into 1/2-inch slices, then quarter.
Return to jar.
Cook sugar, vinegar and pickling spices to boiling; boil for 1 minute.
Cool liquid slightly.
Strain and pour over pickles. Store in refrigerator for one week.
Rinse dill juice from pickles and then soak pickles in ice water for at least 2 hours. Drain. Bring the sugar, vinegar and 1 cup of water to a boil in a large pan. Add the pickles and bring to a boil again. Cool. Store in refrigerator. Best if stored for a couple of days before eating.
Cut each cucumber lengthwise into 4 spears.
In a large heatproof , nonreactive bowl, combine cucumbers, dill, onion slices, and garlic; set aside.
In a Dutch oven, combine remaining ingredients. Bring to a boil. Boil, stirring, just until salt is dissolved. Pour over cucumber mixture and allow to cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months.
Mix white sugar, vinegar and celery seed.
Combine until sugar dissolves.
Take Vlasic dill pickles, drain, rinse and slice thin. Slice onions. Stir into sugar mixture and return to jar.
Roll jar until all sugar is dissolved.
Put in refrigerator and enjoy.
Use 1 qt. dill pickles, sliced and drained, put in bowl.
On top of pickles put other ingredients.
Let stand 24 hours, stirring occasionally.
Put back in jar.
Turn upside down once in a while.
Put in refrigerator to become crisp.
Boil water, vinegar, salt and alum for 2 minutes and cool.
Clean and pack cucumbers with onion, dill and garlic.
Pour juice over all and refrigerate at least one month before eating.
This recipe will make 3 quarts of liquid.
Left over liquid can be stored in the refrigerator until you are ready to can more.
(Quantities listed are variable - depending on how many cucumbers you want to can).