Return to Terri's Recipe Box

View printable page

Sweet Dill Pickles

Dianne Simpson writes: These are all the rage in Mt. Carroll this summer...and they are pretty tasty!

½ gallon Kosher Whole Dill Pickles, drain and discard juice
4 cups sugar, divided
1/2 cup water
1/2 cup vinegar

Cut dills into chunks, about ½ to 5/8 inches each, put in large mixing bowl.
Add 2 cups of sugar, mix, cover, and let stand overnight on the counter.
Next morning, drain the pickles and save this juice.
In a medium saucepan, mix this juice together the remaining sugar, vinegar, and water.
Bring to a boil. Pour over the pickle chunks.
Allow mixture to stand at room temperature 6 to 8 hours, or overnight.
Return to the jar to store or pack in plastic containers.
Refrigerate. Serve chilled.


The Family - Helping you build healthy relationships The Family - Helping you build healthy relationships
Home  •  WEMI-FM 91.9  •  WEMY-FM 91.5  •  WGNV-FM 88.5  •  On-Air  •  Community  •  Support  •  About Us  •  Links
© 2016 The Family  All Rights Reserved.   Site Map  •  Privacy Policy
This site best viewed in: Internet Explorer 8+, Safari 5+, Firefox 4+