Pour pickles out of the jar.
Wash out jar and wash pickles. Slice pickles round and put back into the jar.
Mix vinegar, sugar, onions and horseradish (if used) until sugar is pretty well dissolved and pour this mixture over the pickles in the jar. Shake the jar a few times and place in refrigerator.
Shake the jar again two or three times within 24 hours.
Better to let sit 36 to 48 hours before eating them. Should be refrigerated until used up.
(It makes them more crisp to keep refrigerated.)
Drain and rinse pickles.
Mix other ingredients together. Pour over drained pickles.
Put back in jars.
Store in refrigerator.
Resist eating for 5 days.
M-M-Good!
Wash and drain pickles; soak for 20 or 25 minutes in cold water.
Drain well; slice in thick slices and add sugar, vinegar and cinnamon sticks.
Let stand until sugar dissolves; stir often. Pack back in jars and pour syrup back on pickles.
Refrigerate. These are real crisp.
ut of the jar of pickles and rinse them well.
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 brine off of pickles.
Add the sugar, celery seed and mustard seed.
Put this over pickles.
Add the alum to make crisp. Let stand overnight and will make own juice.
Makes delicious sweet pickles.
Take dill pickles out of dill jar.
Wipe dry, then place them in hot vinegar from sweet pickles.
Heat for 2 minutes.
Store in jar; let set for 2 days before using.
Drain dill pickles.
Slice thin and return to jar.
Bring vinegar and sugar to a hard boil and pour over sliced dills in jar.
Let stand until cool.
Refrigerate.
Best tasting sweet pickles you ever \"worked hard for.\"
Pour worcestershire sauce on ribs.
Brown ribs on both sides under broiler.
Combine above ingredients and pour over brown ribs in roast pan.
Add sweet pickles.
Simmer in a low oven for 2 hours.
Lightly mix peas, sweet pickles, peanuts, and creamy salad dressing in a bowl. Chill until cold, about 45 minutes.
p bag, add the drained Quick Pickles and flour and shake until
onion, bell pepper, celery and sweet pickles; toss to combine.
In
Drain kosher pickles.
Cut pickles in chunks, put back in jars.
Add 5 cups sugar and garlic over chunks.
For next 5 days, turn jar upside down to mix.
Pickles will be sweet after 5 days.
Layer corn bread, bacon, onions, peppers and tomatoes. Sprinkle with salt, pepper and sweet pickles.
Combine mayonnaise with pickle juice and sugar.
Drizzle over salad and toss before serving.
Will keep several days in refrigerator.
rain the jar of dill pickles leaving pickles in the jar. Set
Make cornbread using 2 cups meal according to directions on cornmeal package.
Using large bowl, layer cornbread, bacon, onions, peppers and tomatoes.
Sprinkle with salt, pepper and sweet pickles.
Make as many layers as possible.
Combine mayonnaise, pickle juice and sugar.
Blend well and drizzle over salad.
Toss lightly before serving.
Will keep several days.
Drain jalapeno and pickle brines into a saucepan.
Stir in your sugar or Splenda.
Bring mixture to a boil.
Pour hot brine over sliced pickles and jalapenos in a heat-safe bowl.
Allow mixture to cool to room temperature.
Stir pickles until they are well mixed with the sweet pickles and pack into jars.
Cover with sweetened brine.
Refrigerate about 1 week, then serve as desired.
Make a juice of sugar, vinegar, water. salt and turmeric.
Pour over vegetables.
Add sweet pickles and mix well.
Pour into jars. Heat in canner for 10 to 15 minutes to seal.
You can double the juice recipe if you would like.
Drain pickles.
Slice into a large bowl.
Add sugar and oil. Stir occasionally until sugar dissolves.
Rinse jar and return pickles and syrup to jar.
Refrigerate until crisp (about 2 days).
Cut dills in chunks; add all of the above ingredients in bowl. May heat vinegar and sugar with a little of the pickle juice to dissolve. Place in refrigerator, covered and stir occasionally for 24 hours.