Grandma's Do-Over Pickles (Aka Sweet Dill Pickles)

Total Time
Prep 5 mins
Cook 10 mins

This recipe is kind of like going thru one of those unincorporated villages - short & simple, so don't miss it.


  1. Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
  2. Pour juice over pickles, put lid on & let the pickles set for a while, the lid should "pop" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
  3. After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.
Most Helpful

A great start to having great pickles. I do a couple things different. I add a few cloves of garlic (sliced or minced) and one to two tsp of mustard seeds. I make two jars at a time because I eat the darned things so fast. You can also add other flavorings, e.g., chiles, cloves, pickling spice, etc.

Mikey-Mike September 19, 2009

I found this recipe about a year ago it is very good. I make it a gallon at a time. and I put mustard seed & celery seed. about 1/2 tea spoon each. and I like Hot and spicy food. so I also add 1/2 tea spoon of habanero peppers flakes that I get from a herb shop. you get more heat from using dried peppers. Where I work there is someone that sell these pickles and is doing very well she charges so much for a quart jar I wanted to make them my self and save $16. there are adictive thanks for posting this recipe

wdbill December 17, 2008