Open and pour all the dill pickle juice out of the gallon jar. Squeeze each pickle gently to remove as much brine as possible, and place them in a bowl to be rinsed and dried.
Measure and save the dill pickle juice to pour around acid-loving plants like Azaleas. Write down the amount of juice you poured off the pickles. Wash the gallon jar, and save it for another use.
Wash and allow to dry 6-7 pint canning jars or 3 wide-mouthed quart jars. You want to sterilize them just as you would for canning anything. Use new caps and good rings.
Measure the amount of apple-cider vinegar based on the amount you removed from the dill pickles and add it to a large enough non-reactive pot. Stainless steel works best for me. You can use enamel if you have it.
Add twice as much sugar as you needed of the apple cider vinegar and 2 heaping Tbsp. of whole dried allspice berries.
Bring to a boil and stir to dissolve the sugar.
While your vinegar is heating, cut up your whole dill pickles any way you like. We like them in 1 inch rounds or cut the pickle longways into fourths to make sticks. Feel free to cut them any way you like.
Pat them dry on paper towels and pack them into your jars. Do not pack tight. You can add some onion if you like. Pickled onion is a delicious addition, but not required.
When your vinegar is boiling, carefully pour it over the cut pickles in the jars and put the lids and rings on securely. Turn each jar upside down and leave them right there on the counter top overnight. I usually place them on a clean towel in a plastic dishpan, just in case of a leak. But I've never had a leak, so I'm not sure why I keep doing it. Sure as the world, if I didn't do it, I'd have heavy sugar juice all over the counter top. Murphy's Law.
The following day, drain all the juice out of each jar back into a pot leaving the pickles in the jars. Bring the sweet brine to a boil again, and again pour over the pickles. Add the lids and rings, turn them upside down, and leave overnight.
The following day, repeat Day 2's actions. Leave the jars of pickles upright until they are cool, then refrigerate. They'll be ready to eat in 7 days. You will never want any other sweet pickle.
I make up extra brine of apple-cider vinegar with sugar and whole allspice and keep it in quart jars in a cabinet to use to pickle good vidalia onions, canned beets, canned green or wax beans, carrots, bell peppers, or even a mixture of vegetables. Keep in the fridge for a week before serving. They make a wonderful addition to any meal.
Source: My dear precious friend Miss Etta who befriended us while we were in Michigan. She made these pickles every year just before their 4th of July celebration's picnic. She'd give them away to all of us when we went home from her party. That lady was one of the most wonderful people I've ever met, in more ways than I can tell you.
By Julia from Boca Raton, FL
If you want the best sweet pickles you ever tasted, start with a big jar of whole Kosher Dills. I always start with a whole gallon of Vlasic Kosher Dills.
Pour all the juice out and measure it. You will either discard this juice or find another use for it. It's excellent for azaleas incidentally. They love pickle juice.
Wash and dry the jar. Wash and dry the pickles with paper towels; squeezing as much liquid out of them as you can without breaking up the pickles.
Cut the pickles anyway you want them and pack them all back into the big jar or several smaller sterile jars.
Measure as much apple cider vinegar as the liquid you poured off, and for every 2 cups of vinegar, add 3 cups of sugar and 1 Tbsp. of whole allspice.
Bring that mixture to a boil and stir until the sugar is completely dissolved. Cook for about 2 minutes stirring all the while.
Cool slightly, and then pour over the cut pickles in the jar or jars. Place lids on the jars and set out on the kitchen countertop overnight. They may seal.
The next day, remove the lids, pour off all the liquid, and bring it to a boil again. Cool slightly and pour it back over the pickles. Allow to sit on the countertop over night. They may all seal.
The next day, put the pickles in the fridge. They should have all sealed. If they didn't seal, use those jars first.
I have never lost a pickle using this method and they really are our favorite sweet pickles. We like them cut into long spears, but cut them into the way you like best. It's not critical to the success of these wonderful pickles.
I allow them to sit in the fridge for about 2 weeks before using. Once opened, they never last very long. Everyone who has tried them likes them too, and usually take home a jar with them.
Source: My Dear Friend, Miss Etta
By Julia from Boca Raton, FL
For the sweet pickles, place the hamburger dill chips in a bowl and add 3 c. sugar, 1 tsp. celery seed, 1/2 tsp. dry mustard, and 1/4 tsp. red pepper. Stir to mix well and place in a glass jar in the fridge.
By duckie-do from Cortez, CO
Bring to a boil and pour over cut up dills in jars, and let stand a few days. Keep refrigerated.
By Robin from Washington, IA
This is not your typical pickle recipe. No special equipment or ingredients are needed. This recipe produces a crisp, sweet pickle that goes well in salads, on sandwiches or as a side. The secret to the crisp texture is the sugar, so do not reduce the sugar in the recipe. This recipe works well with slicing, pickling, seedless and hothouse cucumbers.
Mix cucumbers, onions and salt in a large bowl, and cover with plastic wrap... Set the bowl on the counter for 2 hours. Pour into a colander and drain water from cucumber mixture. Combine sugar and vinegar. Stir well and pour over cucumbers. Pack into freezer containers or zip-closure bags. Freeze immediately. Pickles will be ready to eat in 3 or 4 days. They will keep in the freezer for up to 1 year.
By Bobbie G from Rockwall, TX
Does any one know the recipe for tongue pickles (my gram called them)? I have also heard them called sweet cucumber pickles. These pickles are made from over ripe cucumbers, you scoop the seeds out let them set over night in salt water. I have moved and lost my pickle recipes and my cucumbers are all coming fast.
By Tina Louise from South Ryegate, VT
I use to make ripe cucumber pickles, but I can't find my recipe. Go to the recipe zaar type in ripe cucumber pickles and I think you will find a recipe. Good luck.
I am looking for a recipe for sweet pickles that uses Splenda and no sugar. There is a commercial brand of pickles called Mt. Olive. One of their lines of pickles is sugar-free pickles (using Splenda) and they are really good.
Linda from Alamo, TX
Drain 1 jar of regular dill pickles. Add the following in layers back to the jar: 1/4 of the pickles, 1/2 cup splenda, 1 clove miced garlic, 1-2 drops of tabasco. When you get to the top, add more splenda to bring it all the way up, close it and put it in the fridge. Shake it and flip it once a day. They should be done in 3-4 days for slices, 5-6 for baby dills and spears.