- 1 jar (32 ounces) whole kosher dill pickles, drained
- 1-1/4 cups sugar
- 3 tablespoons cider vinegar
- 1 tablespoon dried minced onion
- 1 tablespoon celery seed
- Cut pickles into 1/2-in. slices; return to the jar. Add the remaining ingredients. Cover and shake until coated. Refrigerate for at least 1 week, shaking occasionally. Serve with a slotted spoon. Yield: 1 quart.
Reviews for Crisp Sweet Pickles
"I have made these several times and they are delicious and everyone that tries them says the same thing. Thanks."
"This recipe is excellent and couldn't be easier to make."
"Excellent and easy pickles."
"The best!Thanks to whoever submitted this recipe."
"Best pickles I ever ate!"