ff both ends of the dill pickles to create a flat surface
Slice dill pickles crosswise.
Layer pickles, then sugar, more pickles, more sugar until the container is full or the ingredients have been used.
Extra sugar can be put over all.
Let set in refrigerator a few days.
Save the brine on the pickles and cut pickles into chunks. Mix sugar, vinegar, celery seed and mustard seed.
Add mixture to brine and stir until dissolved.
Put pickles back in jar.
Pour brine over pickles and shake; cover.
Let stand in refrigerator 3 days.
Great.
Drain pickles and if they were too salty, rinse and drain again.
Cut into chunks and put into a clean quart jar.
(Throw out dill stalks.)
Pour sugar over pickles in jar.
Cover and refrigerate for a few days until sugar is liquid.
Shake jar occasionally to blend in sugar.
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.
Cut pickles into desired lengths, about 1 1/2 inch, restuff in pickle jar.
In a saucepan heat water, sugar and vinegar until dissolved. Pour over pickles, recap and refrigerate.
Drain pickles and slice on slant.
Rinse out jar and repack slices.
Boil next ingredients until sugar is dissolved. Pour over pickle slices.
Refrigerate.
Cheaper to use your own spices: whole cloves, allspice, celery seed and cinnamon (whatever you have).
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.
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.
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.
mini kosher dill pickles, tomato, ketchup and mustard).
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Completely drain the jar of dill pickles leaving pickles in the jar. Set aside
e warm.
Place some dill flowers in the bottom of