#2641 - Dill Sweet Pickles

(by Shirley McNevich)

2 - 32oz. jars whole dill pickles
2 cups white sugar
Juice: 2 cups white sugar; 1/2 cup white vinegar; 1/2 cup water; 1 TBSP pickling spice

Drain both jars of pickles, then slice the pickles into coin shaped pieces. Place the pickle pieces in a large bowl. Sprinkle 2 cups of sugar all over the pickle pieces, then stir to mix. Cover the bowl and let them sit on the counter overnight. The next day in a saucepan over medium heat add white vinegar, water, pickling spice and 2 cups white sugar--stir/cook until boiling. Once boiling remove from heat and pour the boiling mixture over the pickles. Cover and let the pickles sit on the counter overnight. The next day, uncover the bowl, stir, and place pickles/juice in glass jars and store them in the refrigerator.

#619 - Sweet and Sour Pickles

(by Violet [Bailey] Heimbach - friend)

1 jar of your favorite dill pickles (large size)
1 1/2 cups white sugar
1/2 cup cider vinegar
1/2 cup water
1 1/2 tsp. whole pickling spice

Open the jar of pickles and drain off the juice--discard the juice but leave pickles in the jar. In a saucepan add white sugar, vinegar, water--turn heat on high and bring to a boil. Add the pickling spice to the pickles, then pour hot vinegar mixture in with the pickles. Leave lid off until the pickles and juice have cooled. Once cool, put the lid on the jar and place it in the refrigerator. Let the pickles sit in the refrigerator at least 2 days before eating. Keep refrigerated.