Total Time
48hrs 10mins
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.

Ingredients Nutrition

Directions

  1. Drain the pickles and half or quarter them long way depending on size.
  2. Soak them overnight in cold water change once.
  3. Drain the pickles and leave in the bowl.
  4. Mix sugar, bay leaves, vinegar, cloves, dill seed, and bring to a boil.
  5. Pour over drained pickles and let stand overnight.
  6. Drain the pickles, reserve the syrup.
  7. Put the pickles back in the jars.
  8. Boil the reserved syrup 10 minutes and pour over the jarred pickles while still hot.
  9. I store them in the fridge in one big jar, the longer stored--and I mean months--the better the taste.

Reviews

(1)
Most Helpful

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.

mickie49 June 16, 2005

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