Recipe by Kittencal@recipezazz
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 ;-)
Top Review by rdtripp
I've been making variations of this recipe for years using vlasic Kosher dill spears. I like using the spears because they don't have to be cut up. Use the same amount of sugar and spices called for in the recipe but instead of vinegar and water I used the same amount pickle juice from the kosher dills as I like the flavor. Also packed the pickles in the jars with the juice instead of draining them. Makes a really good pickle.
- 2 (1814.36 g) jarlarge-size garlic dill pickles (drained and washed under cold water)
- 946.36 ml white sugar, divided (measured exactly)
- 118.29 ml white vinegar
- 118.29 ml water
- 14.79 ml pickling spices
Directions See How It's Made
- Slice the washed pickles into about 1/4 to 1/3-inch slices, then place in a medium bowl.
- Pour 2 cups sugar over the slices and toss/stir to coat with the pickle slices.
- 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!).
- 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).
- 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.
- Allow the mixture to stand at room temperature for about 8 hours or overnight.
- Drain pickles (you don't have to completely drain).
- Transfer pickles to clean glass jars and store covered or uncovered in refrigerator.
- Serve cold.