ar into a bowl, leaving pickles in jar and reserving pickle
ff both ends of the dill pickles to create a flat surface
Wash
cucumbers, put in brine and heat, (turning cucumbers) just until they turn slightly white.
Turn off heat and pack cucumbers in jar to which a large bunch of dill has been added. Place
1 clove of garlic in jar for Kosher pickles and leave
out for plain dill pickles.
Heat bring again and pour over cucumbers and seal.
Drain the whole Valistic Kosher Dill Pickles and slice them the desired thickness.
Put half the sliced pickles into a gallown jar.
Add Sugar.
Add Tabassco Sauce.
Add Garlic, crushed.
Add the remaining half of the sliced pickles in the gallon jar.
Cover with a lid.
Turn jar twice (2 times) a day for 7 days.
Place pickles back in jar and cover with onion and pickling spice.
Boil together the water, sugar and vinegar and pour over pickles in jar.
Seal and refrigerate for a few days.
Drain kosher dills; discard juice.
Rinse pickles.
Slice like bread and butter pickles and put in large bowl.
Add sugar and vinegar.
Let stand 3 days at room temperature (covered), stirring occasionally.
Refrigerate after 3rd day.
Start with a gallon of kosher dill pickles.
Drain juice. Slice pickles as you wish (I prefer crosswise, approximately 1/4-inch pieces).
Pack the gallon jars with layers of sugar, spice bag and pickle slices, making four layers, alternating a layer of sugar in the bottom of the jar, then a spice bag, pickles, etc.
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.
Buy one large jar of good kosher dill pickles.
Drain well and cut into chunks.
Boil sugar, vinegar and a piece or two of cinnamon bark.
Make a thick syrup.
Cool and pour over pickles. Let stand a week or several days.
They are delicious.
Drain pickles and slice 1/4-inch thick.
Place pickle slices in a bowl.
Cover with 2 cups sugar and 1 tablespoon vinegar; stir well.
Let set until it makes its own syrup, stirring occasionally until all sugar is dissolved.
Pack pickles back in jar, add small amount of pickling spice or cinnamon stick and whole spice.
Place several onion slices on top and place lid on.
Refrigerate 4 days before using.
arnishes (mini kosher dill pickles, tomato, ketchup and mustard).
This recipe was shared
Drain pickles and save juice.
Boil sugar, vinegar and water for 5 minutes.
Add pickles and boil 1 minute.
Return to jar.
If not full, add some drained juice.
Refrigerate about 1 week before using.
May add onions, sliced thin, one on bottom and one on top.
Drain 2 quarts dill pickles and set in ice water overnight. Make syrup with sugar and vinegar; bring to a boil.
Drain ice water from pickles and pour hot syrup mixture over them.
Cover and let set 8 to 10 hours.
Drain syrup mixture from pickles and put back into saucepan.
Add spices and bring back to boil.
Put pickles into jars and pour heated mixture with spices over them making sure pickles are evenly distributed in the jars.
Pickles may be eaten next day.
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.
auce, and buttermilk. Marinate the pickles for at least 30 minutes.
To make 10 quarts of pickles:
Make a solution of 2 quarts of vinegar, 6 quarts water, 2 cups pickling salt.
Bring mixture to boiling point.
Pack pickles in quart jars.
Pour mixture over pickles very slowly.
Allow jars to stand until pickles turn color, 5 to 10 minutes.
Then pour off the solution from jars back into your kettle so you can use again for rest of pickles.
Always reheat to boiling point.
Have another kettle ready of the same solution.
Allow to boil, pour over pickles in jar, covering them well.
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.
Bring sugar and vinegar to a boil in saucepan.
Slice pickles in half lengthwise.
Reserve some pickle juice.
Place 2 or 3 garlic cloves in bottom of empty pickle jar; add sliced pickles. Pour hot vinegar mixture over pickles; add the reserved pickle juice if vinegar mix does not cover pickles totally.
Refrigerate for 3 days before using.
Excellent to have on hand in refrigerator.
Soak pickles in ice water for a little more than half an hour. Wipe dry and slice into rings. Alternate layers of pickles, sugar, spices and garlic in a large earthenware bowl. Pour vinegar over mixture. Let these stand three days. Stir every morning with a wooden spoon. Refrigerate until you're ready to eat them.
Pour off 1 cup pickle juice and add sugar.
Put in saucepan and bring to boil, but do not boil.
Slice pickles and pack back in jar.
Pour juice and sugar mixture over sliced pickles.
Place in refrigerator for 10 days to 2 weeks.