Grandmas Do Over Pickles Aka Sweet Dill Pickles Recipes

Steps:

• Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
• In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
• Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.

Steps:

• 1. Soak cucumbers in water and lime for 24 hours.
• 2. Wash in clean water and soak in fresh water for 3 hours.
• 3. Combine remaining ingredients add cucumbers and soak overnight.
• 4. Boil pickles in soaking liquid until pickles are clear about 1 1/2 hour.
• 5. Pour into hot sterilized jars, seal. Process in hot water bath for 5 minutes. Makes 7 pints.

Steps:

• In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Steps:

• In a dutch oven bring water, vinegar and salt to a boil; boil for 10 minutes.
• Pack cucumbers into quart jars within 1/2 inch of top.
• Place one dill head, two garlic cloves and two peppers in each jar.
• Ladle boiling liquid over cucumbers, leaving 1/4 inch head space.
• Place lids and screw on bands fingertip tight.
• Process for 10 minutes in a boiling water bath.

Steps:

• Slice cucumbers about 1/8 inch thick.
• Pour salt over cucumbers.
• Pour enough boiling water over all to cover.
• Stir and let stand 8 hours or overnight.
• Drain and discard brine.
• In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
• Bring to a boil.
• Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
• Pour boiling vinegar mixture over cucumbers.
• Cover and let stand.
• Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
• Do not reheat when sugar is added.
• At the end of the 5th day, pickles are done and may be stored in covered jar.
• Do not seal jars.
• Pickles will keep indefinitely and get better with age.

Steps:

• Wash and scrub cucumbers, cut into 1/4" rounds.
• Thinly slice onion and put half in each 1 quart wide mouth jar.
• Chop fresh dill and add on top of onion in each jar.
• Use a plastic bag and crush mustard seeds and peppercorns.
• Place crushed spices in a saucepan.
• Add vinegar, water, sugar, salt and dill seeds.
• Boil over medium heat, stirring until sugar dissolves.
• Put one half cucumbers in each jar.
• Ladle vinegar mixture over cukes.
• Leave jars uncovered to cool.
• Chill in refrigerator for 24 hours.
• After 24 hours, cover pickle jars with lids.
• Keep refrigerated.