Total TimePrep: 10 min. + chilling
I agree with Imgallinat, these are awesome pickles and I would definitely love to know if anyone has tried the water bathe to preserve longer unrefrigerated. Also has anyone tried making these from scratch and not using store bought pickles?
These pickles are the B.E.S.T.!!! My family loves them, and I’ve been making them about every month (126 oz. jar). I also want to know if anyone has tried a water bath on them. Would love to gift them and not worry about refrigeration. Thanks in advance!
My family loves these pickles, I’ve been making them for years. For those asking about the liquid, the sugar pulls the liquid out of the pickles. I use Vlasic dill spears and have never had a problem getting enough liquid to fill the jars after putting the pickles in. Give these a try, they are very easy and taste great!
Seems like a lot of sugar. 4 cups? Just asking
For those asking about the liquid, you do not add any liquid to these. They make their own from the moisture in the pickles and the sugar, though not a whole lot. I have seen some recipes where you retain a small amount of the pickle juice to add to this, ranging from 1/4 c. to 1 c. But doing so will give more dill flavor and a bit less sweet.
Made these and did not wait a week to try them. Yummo. If they get better after a week, oh my goodness. Made them using a 16 ounce jar of generic hamburger dills and adjusted the other ingredients appropriately. Maybe put a tad more red pepper flakes because my 1/8 teaspoon was in the dishwasher. Will make again.
I don't have a review, just a question. I want to make these really bad, but I don't understand the instructions. It says to drain and discard the juice, then mix the pickles with all the other ingredients. My question is, if you discard the liquid, what liquid do you have/use when you put the pickles back in the jars?
I'm confused. Does this concoction of sugar, pickles, sauce, and pepper flakes create more juices or are they placed in jars without juice? Sounds delicious and would like to try the recipe.
Have been making these for several years for our church bazaar. Seems like it's never enough. This year I bought 16 gallons of dills which will give me 96 pints. Sold 65 already.
Love them so much. I get my nephew, who owns a restaurant, to get me the 5 gallon bucket. I can get about 20 pints and a couple quarts out of this. Makes great gifts for people. I havent give them to anyone that doesnt want more.