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.
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.
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.
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.
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.
Start with dill pickles purchased from any store. Note that these pickles must be kept refrigerated after treatment. Drain all juices from pickles. Slice pickles 1/4-inch thick into larger bowl. Pour in sugar and vinegar. Add spices. Let stand at room temperature. Stir occasionally (about 4 hours) until sugar dissolves. Put back in jars and seal and refrigerate. Let stand 4 days before using.
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.
Add onion to butter and saute until tender; add wine and cook until liquid almost evaporates.
Stir in flour but do not brown.
Combine water and pickle juice and whisk into mixture all at once.
Bring to boil, stirring constantly until soup thickens.
Add pickles and dill weed.
Stir in cream if lighter color is desired.
Season with poultry seasoning, salt and pepper.
Garnish with diced dill pickles.
Serves 6 to 8.
Cut pickles into 1/2-inch slices, then quarter.
Return to jar.
Cook sugar, vinegar and pickling spices to boiling; boil for 1 minute.
Cool liquid slightly.
Strain and pour over pickles. Store in refrigerator for one week.
Combine sugar, vinegar and pickling spices in a saucepan. Bring to a boil.
Boil 1 minute.
Drain pickles, discarding juice in which they were packed.
(If not using sliced pickles, cut pickles in 1/4-inch slices.)
Repack pickles in quart jar.
Strain out pickling spices and pour warm syrup over pickles.
Store in refrigerator 1 week before using.
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and cool until running water. Drain and transfer to a large bowl.
Mix dill pickles, garbanzo beans, tomato, vegan mayonnaise, grape tomatoes, olives, dill pickle juice, fresh dill, dried dill, and dry mustard into the fusilli. Cover and refrigerate until flavors combine, about 4 hours.