Homemade Sweet Dill Yum-Yum Pickles

Total Time
48 hrs
0 mins

These are made with store-bought dill pickles in the jar and are 100% better than the ones you purchase at the store and they stay crunchy! I use Claussen garlic dills or Vlassic dills but you may use your own favorite brand or use your own homemade dill pickles, I like either brands for the extra crunch, use regular or large size size dills not the small baby dills----plan ahead this needs a few days before the pickles are ready ;-)

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  1. Slice the washed pickles into about 1/4 to 1/3-inch slices, then place in a medium bowl.
  2. Pour 2 cups sugar over the slices and toss/stir to coat with the pickle slices.
  3. Allow to sit out at room temperature for 24 hours tossing several times with a spoon during the 24 hours (I just leave a spoon in the bowl, juice will gather in the bowl, do not drain!).
  4. After the 24 hours (do not drain the juice in the bowl) in a medium saucepan combine 2 cups sugar, vinegar, water, pickling spice; bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes).
  5. Make certain that the bowl is Pyrex or heat-proof or it might crack when you pour the boiling water into it -- pour the water mixture over the sugared pickles and the sugar juice that has gathered in the bowl; mix very well with a spoon.
  6. Allow the mixture to stand at room temperature for about 8 hours or overnight.
  7. Drain pickles (you don't have to completely drain).
  8. Transfer pickles to clean glass jars and store covered or uncovered in refrigerator.
  9. Serve cold.
Most Helpful

5 5

This is another fantastic recipe Kittencal. I got the large dills of Vlassic and only made half the recipe. I am bringing these pickles to my parents for Xmas because I am sure they will love them too. Halving the recipe made 4 half pint jars. It really made 5 but I couldn't help myself munching them in the two days while they were sitting on my counter. Just so YUMMY !! Thanks again.

5 5

What a great sweet sour flavor these pickles have! I used large dills, halved the recipe. Thanks Kitz!