Prep 10 mins
Cook 0 mins
Comes from Taste of Home Dec/Jan 2005 Issue. I have tried these, they are a cross between a sweet pickle and a bread & butter pickle. They are very easy to make.
- 907.18 g jarwhole kosher dill pickles, drained
- 295.73 ml sugar
- 44.37 ml cider vinegar
- 14.79 ml dried onion flakes
- 14.79 ml celery seed
- Cut pickles into 1/2" slices; return to the jar.
- Add the remaining ingredients.
- Cover and shake until coated.
- Refrigerate for at least 1 week, shaking occasionally. Serve with a slotted spoon.
I found this receipe also, and have been enjoying it. I have added about 10 peppercorns to add to a little heat and pepper taste. Happy late summer!
I couldn't believe as many times as I have made these I haven't rated them...they are excellent...my 80 year old mother has me make them for her as soon as shes out...
These pickles were delicious! I like the taste of dill but I don't like sour pickles. These pickles are the best of both worlds - sweet, with the dill taste. When I made them, I thought it wouldn't all fit in the jar, but I got it all in. Then I thought there wouldn't be enough juice, but it made its own juice as the week progressed, and the pickles shrunk and took up less space in the jar too. I was also afraid the sugar wouldn't dissolve, but it did after a day or two. Great pickles! I will probably make them often.