- 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!"
"NO DO NOT ADD WATER.YOUR JUST DRAINING THE JAR OF BOUGHT PICKLES HERE.THEN YOU ADD THE REMAINING INGREDIENTS. PLACE A LID ON THEM SHAKE WELL, TO COAT THE VINEGAR BRINE INTO THE PICKLES. PLACE IN REFER. I TURN MINE UP-SIDE DOWN EVERY OTHER DAY OR SO. WORKS FOR ME. MAKES JAR BY JAR, ONE AT A TIME."
"do you add water since you drain them?"