f the dill pickles to create a flat surface.
Using a thin
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.
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 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.
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.
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.
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.
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.
Completely drain the jar of dill pickles leaving pickles in the jar. Set aside
Using paper towels, gently pat the pickles and the meat slices dry.<
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.
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.
Cut pickles into 1/4 inch slices.
Pack loosely into sterilized Ball jars.
Tie spices in cheesecloth bag.
Add to sugar and vinegar.
Bring mixture to boil.
Cool to room temperature.
Remove spice bag.
Pour syrup over pickle slices. Adjust caps.
To develop flavor, store in refrigerator 1 week before using.
Yields about 2 pints.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine ground beef, ketchup, garlic powder, dill, pickles, and mustard in a bowl using your hands; form into patties.
Grill patties on the preheated grill until desired doneness is reached, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).