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.
Drain pickles; discard liquid.
Cut pickles into slices or strips.
Place a layer of the pickles back into the empty jar. Sprinkle layer of the sugar and a few of the cloves over pickles. Continue this method until all ingredients are used, beginning with pickles, sugar and then cloves.
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 dill pickles into bits.
Cover with ice cubes and soak for one hour.
For ten minutes, boil remaining ingredients together. Pour over the pickles from which the ice cubes have been drained. Put in jars which can be stored in refrigerator.
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.
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.
Wash cucumbers and pack as many as possible into sterile gallon glass jars.
In each jar, put dill, garlic toes, mustard seed and alum.
In a kettle, boil vinegar, water and salt for 5 minutes or more.
This makes 3 1/2 gallons.
You may need to double recipe, depending on how many jars you plan on doing.
Pour this mixture into jars and fill to top, then seal.
Use 1 qt. dill pickles, sliced and drained, put in bowl.
On top of pickles put other ingredients.
Let stand 24 hours, stirring occasionally.
Put back in jar.
Turn upside down once in a while.
Put in refrigerator to become crisp.
Drain off and throw away all vinegar from the jug of dill pickles.
Cut pickles into wheels, do not cut too thin.
Return the pickles to gallon jug and add the sugar to pickles.
(It works best if you layer the pickles and sugar a couple times.)
Tighten the lid on jar and turn; shake the jar several times a day until all sugar has dissolved.
Add 1 ounce of Tabasco hot sauce and mix well.
You can do this by turning jug upside down several times. The pickles will be crisp in a week to 10 days.
Completely drain the jar of dill pickles leaving pickles in the jar. Set aside
Cut pickles in crosswise slices.
Cover with brown sugar in bowl.
Cover bowl and refrigerate 24 hours before eating.
Pickles get very crisp and crunchy when mellow.
Drain juice from jar of dill pickles and drain pickles on paper towels.
Slice pickles (quartered) longwise.
Place layer of pickles, then layer of sugar alternating pimentos, garlic and hot pepper (if desired).
Keep alternating until you use up all pickles, sugar, garlic and pimentos.
Turn jar end to end occasionally (with lid on) until all sugar is dissolved.
Must use all sugar.
Shake jar occasionally to help dissolve.
Refrigerate to keep indefinitely.