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