Prep 48 hrs
Cook 10 mins
Years ago these were in the markets. Now there is one mail order company with outrageous prices, so I reinvented the wheel. These and the Bread-n-Butter pickles are my favorites and always in the fridge.
- 2 quarts non-kosher dill pickles (the cheapest supermarket brand you can find)
- 4 cups regular white sugar
- 2 cups white vinegar
- 3 -4 bay leaves, dry ones
- 5 whole cloves
- 1⁄2 teaspoon dill seed
- Drain the pickles and half or quarter them long way depending on size.
- Soak them overnight in cold water change once.
- Drain the pickles and leave in the bowl.
- Mix sugar, bay leaves, vinegar, cloves, dill seed, and bring to a boil.
- Pour over drained pickles and let stand overnight.
- Drain the pickles, reserve the syrup.
- Put the pickles back in the jars.
- Boil the reserved syrup 10 minutes and pour over the jarred pickles while still hot.
- I store them in the fridge in one big jar, the longer stored--and I mean months--the better the taste.
Had a terrible time finding plain dill pickles, evrywhere it was Kosher dills, finally found some. Followed the recipe exactly, left them a lone for a week, couldn't wait any longer---really good. Like old-fashioned candied dill spears----gonna have these frequently! Need to find a better souce for genuine dill pickles though.