Best Sweet Dill Pickles Recipes

SWEET DILL PICKLES

Steps:

• Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
• In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
• Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.

SWEET DILL REFRIGERATOR PICKLES

Steps:

• In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally.

TANGY TARTAR SAUCE (MADE WITH DILL PICKLES, NOT SWEET)

Steps:

• Mix all ingredients together, and allow to stand (refrigerated) for at least an hour.

HOMEMADE SWEET DILL YUM-YUM PICKLES

Steps:

• 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.

SWEET KOSHER DILL PICKLES

Steps:

• Drain all pickle juice from jar into a bowl, leaving pickles in jar and reserving pickle juice.
• Into sauce pan pour ¼ cup of reserved pickle juice, ¼ cup white vinegar, 1 ½ cups sugar and ,while stirring constantly with a whisk, bring to simmer over medium low heat. Immediately remove from heat, add 2 tsp pickling spice, and allow to steep for 10 minutes.
• Place pickle jar in plate (in case it runs over) and pour vinegar/pickle juice/sugar mixture over pickles. Replace lid on jar and allow to cool completely.
• Place jar in refrigerator and allow to marinate for about three days for full flavor.

SLIGHTLY SWEET DILL REFRIGERATOR PICKLES

Steps:

• Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
• Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
• Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.

QUICK AND EASY SWEET DILL PICKLES

Steps:

• Cut pickles into desired lengths, about 1 1/2 inch, restuff in pickle jar.
• In a saucepan heat water, sugar and vinegar until dissolved. Pour over pickles, recap and refrigerate.

SWEET & SPICY DILL PICKLES

Steps:

• 1. FILL pot for processing and keep at a low boil while preparing if your going to do the RAPID COOL and process the same day.. Pour pickle juice into a bowl and keep to the side. slice all the pickles into 1/2-3/4 inch chunks.
• 2. add 3/4 of the pickle juice to a large boiler and then add the rest of the ingredients and stir. Bring to boil, Turn off the heat and stir until all the sugar is dissolved.
• 3. Remove from heat and cool completely. If you want to Rapid Cool, pour into LARGE bowl surrounded by Ice Water in sink.
• 4. Add sliced pickles to Jars and Add 1 Ladle of liquid to each jar, and repeat process until the liquid is split evenly between all jars. That way if you need a little more Juice, you can add the left over pickle juice to fill Jars to ¼" from top of jar.
• 5. Wipe the tops of the jars clean after filling and place lids and hand tighten to begin the canning process. Process in Boiling Water Canner 15 minutes, then set to side to cool and seal. If jar doesn't seal, keep Jar in Fridge and enjoy when cooled

GRANDMA'S DO-OVER PICKLES (AKA SWEET DILL PICKLES)

Steps:

• Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
• Pour juice over pickles, put lid on & let the pickles set for a while, the lid should "pop" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
• After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.

SLICED, SPICED AND ICED REFRIGERATOR SWEET DILL PICKLES

Steps:

• Evenly divide the garlic, fresh dill and sliced cucumbers among four wide mouthed pint jars.
• Before adding the mustard seed, red pepper flakes, peppercorns(if using) and dill seed, crush them slightly. You can use your hands, a mortar and pestle, or give then one quick whiz in the food processor(optional).
• In a saucepan, mix together vinegar, water, sugar, red pepper flakes, celery seed, salt, mustard seed and dill seed. Heat to just dissolve sugar, then remove and let cool. Use a funnel to fill each jar with the cooled brining liquid. The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating. Enjoy!
• It was suggested you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar. No mess! :).

SWEET PICKLES FROM DILL PICKLES

Steps:

• 1. Wash pickles 2. Slice pickles 3. Rinse again 4. Wash jar 5. Put sliced pickles back in jar 6. Heat sugar and vinegar mixture until sugar is dissolved 7. Pour over pickles and refrigerate.

HOT, SWEET, DILL PICKLES

Steps:

• 1. Drain the pickles, leaving the pickles in the original jar and saving the lid to reseal the jar with. Pour bottle of Tabasco sauce into jar with pickles. Dump the whole 5 lb. bag of white sugar over the Tabasco and pickles. Reseal the jar.
• 2. This takes several days to complete. Keep turning the jar upside down, sideways, just keep moving the jar every time you go past it. I store it on the counter top during this phase. Eventually the sugar will dissolve and it will seep into the pickles along with the Tabasco sauce.
• 3. Once the sugar has dissolved completely you can use the pickles. We cut them in chunks. Good to eat along with other cut vegetables, olives, cheese chunks, you get the idea. Enjoy!

SLICED, SPICED AND ICED REFRIGERATOR SWEET DILL PICKLES

Steps:

• Evenly divide the garlic, fresh dill and sliced cucumbers among four wide mouthed pint jars.
• Before adding the mustard seed, red pepper flakes, peppercorns(if using) and dill seed, crush them slightly. You can use your hands, a mortar and pestle, or give then one quick whiz in the food processor(optional).
• In a saucepan, mix together vinegar, water, sugar, red pepper flakes, celery seed, salt, mustard seed and dill seed. Heat to just dissolve sugar, then remove and let cool. Use a funnel to fill each jar with the cooled brining liquid. The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating. Enjoy!
• It was suggested you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar. No mess! :).

OH SO GOOD SWEET DILL PICKLES

Steps:

• Wash and scrub cucumbers, cut into 1/4" rounds.
• Thinly slice onion and put half in each 1 quart wide mouth jar.
• Chop fresh dill and add on top of onion in each jar.
• Use a plastic bag and crush mustard seeds and peppercorns.
• Place crushed spices in a saucepan.
• Add vinegar, water, sugar, salt and dill seeds.
• Boil over medium heat, stirring until sugar dissolves.
• Put one half cucumbers in each jar.
• Ladle vinegar mixture over cukes.
• Leave jars uncovered to cool.
• Chill in refrigerator for 24 hours.
• After 24 hours, cover pickle jars with lids.
• Keep refrigerated.

SWEET AND SPICY DILL PICKLES RECIPE - (4.1/5)

Steps:

• (This includes directions for processing in a boiling water bath, which is recommended for safe storage. I personally skip this part, but ensure that my jars are fresh from the dishwasher and very hot. I seldom have a jar that does not seal, and only make enough to last the year. But if you are planning on storing your jars for an extended period, a boiling water bath is recommended.) Place jars into dishwasher and run them on a regular cycle. Meanwhile, fill the canner about 1/3 full of water and start heating. Put all the brine ingredients into a large pot and bring to a boil, then reduce the heat to a simmer. Bring a small pot of water to a boil and remove from heat; place the jar seals into the hot water and let them sit until you are ready to use them. (I use the Bernardin Snap Seals and lids). When the jars are ready, remove them from the dishwasher one at a time. Place a head of dill, 2 cloves of garlic, 1 slice of jalapeno and 1 tsp. pickling spice into the bottom of the jar. Fill the jar tightly with cucumbers, strategically placing them for maximum fit. Place on top of the cucumbers 2 cloves of garlic, 1 tsp. of pickling spice, 2 slices of jalapeno and lastly one more head of dill. Using a glass measure or a soup ladle, carefully pour the hot brine into the jar to within a couple of millimeters of the top; place the seal and then screw the lid on tightly. Move on to the next jar and repeat until all the jars are full and sealed. Place each jar into the canner- you may need to add more hot water to ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil; once the water is boiling process for 15 minutes. When processing time is complete, remove canner lid, wait 5 minutes, then carefully remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hours, then move them to a cupboard or cool, dark room for storage. The pickles will be ready to eat in 4 weeks, but are even better if you can leave them for 6 weeks. Enjoy!

SWEET & HOT DILL PICKLES

Steps:

• Drain the pickles, discarding the juice. Slice the pickles into 1 to 2 inch chunks and return to pickle jar.
• Add the sugar and hot sauce to the pickles.
• Seal the jar and shake until sugar dissolves. Let stand at room temperature for 13 days, shaking the jar 1 to 2 times per day. On day 14 put the jar in refrigerator until ready to serve.

SWEET DILL PICKLES RECIPE - (3.7/5)

Steps:

• Clean and quarter cucumbers lengthwise, and soak in hot water for 1 hour. Place vinegar, sugar, salt, celery seed, turmeric, and mustard seed in large pot and bring to low boil. Simmer until slightly thickened to a light syrup. Place a head of dill in bottom of sterilized jars. Pack cucumber spears into jars. Place more dill on top and fill with hot brine. Lid jars and hot water bath for 5 minutes. Let jars rest for 2 weeks minimum for full flavor.