Wednesday, August 29, 2012

Quick Sweet Dill Pickles

Quick Sweet Dill Pickles
(8-12 servings)


Ingredients:

32 oz. jar Whole Dill Pickles (any brand)
1 1/3 cup Sugar
3 tbsp. White Vinegar
½ cup Water

Directions:

Drain the liquid off of the pickles and discard.  Slice pickles into chunks on the bias to make nice finger food type size and return to the pickle jar.  In a medium sauce pan over medium heat, add the sugar, vinegar and water and bring to a boil.  Remove the pan from the heat and pour the liquid over the pickles in the jar until covered.  Place the lid on the pickles tightly and wipe jar before putting the refrigerator.  Let the pickles refrigerate at least 24 hours (48 is better) before serving.  Must keep these refrigerated after making the pickles.

Note:               You could slice the pickles into pickle chips or long thin slices to put on sandwiches.  I don’t because they would never make it that far.  They’re just addictive and you want to just eat them straight out of the jar.

Ideas for Future Efforts
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1 comment:

  1. These are my favorite pickles. Lorraine used to make them.

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