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dachshundlady badge: Community Member

Easy Crispy Sweet Pickles

I found this recipe in an old Taste of Home magazine when we cleaned out my Mom's house a couple years ago. And yes, I DO make homemade pickles: bread and butter, fresh dills, regular dills, chutneys, marmalades, mixed fruit jams etc. But sometimes an easy "cheater" recipe is a handy thing to have.

EASY CRISPY SWEET PICKLES

1 32 oz jar whole kosher dills (so far Vlasic have been best)
1 1/4 cups granulated sugar
3 Tablespoons cider vinegar
2 teaspoons dried onion
2 teaspoons celery seed
1/3 cup reserved brine (my alteration)
Drain pickles, reserving brine. Cut pickles into 1/2" slices. Return to jar with sugar and spices. Add 1/3 cup brine. Cover and shake well til coated. Refrigerate at least 3 days, shaking several times a day.
The original recipe did not mention adding brine but I like most of my pickles in some juice. They may be fine without but we LOVE these guys this way.

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cwcdesign
  • Reply by cwcdesign on February 20, 2012 at 12:23 pm
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DLady,

In your arsenal of pickle recipes do you have one for refrigerator dill (Kosher) pickles? I know everyone raves about jej's recipe, but hers seems more like bread & butter pickles. I like B&B pickles, but we are having trouble finding dill pickles and I would love to be able to make some.

Thanks, Carol

dachshundlady

I have a recipe for dills where I pour the boiling brine over the cukes/dill/pickling spices and then just seal. Sometimes I prep the filled jars the same but pour on cooled brine. THOSE I keep in fridge. I have no official recipe I just tried it one day with leftover cool brine.

cwcdesign
  • Reply by cwcdesign on February 21, 2012 at 3:18 am
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Do you have a dill brine that you particularly like? That I could make and cool down? Also, do you think you could use the English hothouse cucumbers?

dachshundlady

Carol, I posted the dill recipe as Dr. Marston's Dill Pickles. Since you are not using boiling brine, you need to store them in fridge. I don't know if the English cukes would work unless you cut them in chunks. For fresh, I use really small cukes or use thick slices of cukes. Sometimes I use the extra slices that I have prepared for bread and butters (I soak those for several hours in layers of ice and pickling salt, drain and then put in jars. This process sucks out the cuke juices, allowing the brine to be soaked up by the cukes).

cwcdesign
  • Reply by cwcdesign on February 21, 2012 at 12:11 pm
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I actually like storing pickles in the fridge because they get crisper that way. Maybe tomorrow I'll see if the greengrocer has some other kind of cucumbers or even try the English ones. If I salt them and stuff. If it worked, we'd be ahead of the game.

I'll let you know what happens.

Thanks for posting.

Carol

dachshundlady

Good luck. I love the smell of the kitchen when I have the sliced cukes layered with salt and ice. Just smells, well, green.
And if you don't want them too salty, drain AND rinse the slices. I just drain well.