Completely drain the jar of dill pickles leaving pickles in the jar. Set aside
Drain all juice from dill pickles.
Slice dill pickles crosswise to form round slices, about 1/8 to 1/4-inch thick. Layer slices back into dill pickle jar.
Add sugar layer, add layer of pickles, add layer of sugar. Repeat layering process until finished.
Discard the juice from the dill pickles.
Slice each kosher dill into quarters lengthwise.
Put half of them into original jar and the other half into the empty jar with a tight lid.
Mix water, vinegar and sugar and bring to boil until well dissolved.
Stir often.
Let stand until well cooled.
Drain off juice from the quart of dill pickles.
Cut pickles into medium size strips.
Replace pickles in same jar.
Pour in sugar mixture and replace lid.
In 2 or 3 days they will be delicious sweet pickles.
Drain
juice from pickles.
Cut into quarters or rounds and put back into jar.
Mix sugar, vinegar and spices and pour over pickles.
Shake occasionally to get sugar to dissolve.
Remove dill pickles, discard liquid and drain well. Wash pickles, then cut into lengthwise sections (usually quarters). Wash again.
Drain and cover with cold water; soak overnight. (Can be put back into same jar for the overnight period.)
Let come to a boil the mixture of vinegar, water and sugar.
Set aside until cool.
Drain the pickles and cover with cooled mixture in same jar.
Refrigerate and serve after allowing a few hours for mixture to soak in good.
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.
Mix vinegar and sugar in mixing bowl. Tie spices in small cloth. Drop in vinegar mixture.
Slice pickles.
Rinse and drain well.
Add to mixture and let stand 4 hours. Stir once in awhile. Put half of sliced pickles in jars and add spices. Add rest of pickles and vinegar. Set in refrigerator for 4 days.
Pour off all juice from a quart jar of dill pickles.
Do not wash.
Slice pickles thin.
Add sugar and vinegar.
Sit for 3 days; turn every time you are passing icebox for first day or two.
Drain liquid from dill pickles.
Slice pickles.
Pack in same original jar.
Cover with sugar.
Turn jar upside down several times to mix thoroughly and dissolve sugar.
Place in fridge. Ready to eat in 24 hours.
Drain pickles and cut in desired size (chunks, slices, etc.) Put back in jar and add sugar, vinegar and alum.
Shake until sugar is dissolved.
Store in refrigerator 1 to 2 days before serving. Don't use kosher dills.
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.
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 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.