Drain liquid off dill pickles and place pickles back in jar. Add 1 sliced onion.
Start with dill pickles purchased from any store. Note that these pickles must be kept refrigerated after treatment. Drain all juices from pickles. Slice pickles 1/4-inch thick into larger bowl. Pour in sugar and vinegar. Add spices. Let stand at room temperature. Stir occasionally (about 4 hours) until sugar dissolves. Put back in jars and seal and refrigerate. Let stand 4 days before using.
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.
Pour brine off dill pickles and use for another purpose. Leave pickles in the jar.
Combine remaining ingredients in a saucepan.
Heat until sugar dissolves.
Pour mixture over pickles and seal jar.
Refrigerate 2 days before serving.
Combine sugar, vinegar and pickling spices in a saucepan. Bring to a boil.
Boil 1 minute.
Drain pickles, discarding juice in which they were packed.
(If not using sliced pickles, cut pickles in 1/4-inch slices.)
Repack pickles in quart jar.
Strain out pickling spices and pour warm syrup over pickles.
Store in refrigerator 1 week before using.
Tie spices in cheesecloth bag.
Combine all ingredients; stir to mix.
Let stand until sugar dissolves.
Return 1/2 of the pickles to jar.
Add spice bag.
Add rest of pickles and syrup. Refrigerate 3 to 4 days before serving.
You may remove the spice bag after a week.
Drain pickles.
Cut in 1/4-inch slices.
Combine pickle slices, vinegar and sugar.
Tie spices in small piece of cheesecloth and let mixture stand at room temperature stirring occasionally until sugar dissolves (about 4 hours).
Return half the pickles to the jar.
Add spice bag, remaining pickles, then fill jar with the syrup.
Drain juice off
pickles
and
pour sugar over pickles. Pour vinegar over this.
When sugar melts let sit overnight.
Slice pickles and cover with ice; when it melts (about 5 hours), drain.
Mix sugar, vinegar and pickling spices.
Pour over pickles.
Let stand for 3 days, stirring every day.
(Do not cover.)
Put in jars on the third day.
Cut pickles into thin strips.
Bring sugar and vinegar to a boil.
Add spice and simmer until sugar is dissolved.
Pour over pickles.
Refrigerate.
Drain, rinse and slice pickles into a bowl.
Add remaining ingredients.
Let stand for 48 hours at room temperature.
Stir often.
Put back into jar and refrigerate.
ff both ends of the dill pickles to create a flat surface
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.
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 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.
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.
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.
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.