Pickles, Jams & Misc.

Sweet Dill Pickles

46 Ounce jar of sliced hamburger dill pickles
3 cups sugar
1/3 cup white vinegar

1. Drain: Drain the liquid from the jar of dill pickles and discard. (Save the jar to put the pickles back into.) Layer the dill pickle slices and the 3 cups of sugar in a large glass jar. I use the original dill pickle jar, but you can use a different large glass container if you prefer.

2. Layer Pickles:
I usually start with a layer of pickles and then about 1/2 cup sugar. Keep going, alternating slices and sugar until all is used. You can gauge how many pickles versus how much sugar per layer after you've done a couple of layers. It doesn't have to be exact. I like to finish with the sugar.

3. Add Vinegar: Pour 1/3 cup of white vinegar over the pickles and sugar. I know it doesn't sound like much, but it's all you'll need. All of the sugar will not be dissolved. Put the lid on the jar, tilt to the side, and gently rotate the jar until the sugar gets moistened.

4. Set Jar on Counter Until Sugar Dissolves: Set the jar of combined pickles, sugar, and vinegar on your counter and wait until all of the sugar dissolves. You can help this along by occasionally turning the jar gently and getting the liquid distributed throughout the jar. This will take about a day or overnight.

Note: It’s important that all of the sugar dissolves before placing in fridge because once it gets cold, the sugar will not dissolve.

5. Set Jar in Fridge for Two Days: After the sugar dissolves, set the jar in the fridge for 2 days. This will improve the flavor and makes the pickles sweet, crunchy, and cold! You wouldn't think there would be this much liquid from only the sugar and 1/3 cup vinegar, but trust me, it happens. The pickles will look slightly shriveled. Don’t worry, this is normal.

6. Now They're Ready to Eat and Enjoy!

If you have been able to resist your pickles while setting in the fridge for 2 days, now you can go ahead and eat them!