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 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 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).
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.
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.
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.
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.
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.
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.
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 all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
Pour juice over pickles, put lid on & let the pickles set for a while, the lid should \"pop\" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.
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.
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.