Dill Pickles – made into sweet pickles

I’m looking for a recipe that takes sliced dill pickles, adds sugar and jalapanos . . . and comes up with a sweet/hot pickle. Can you help me?

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Comments

  1. says

    Sweet Pickled Dills

    1 gal. sliced hamburger dills, drain well (you will not use any of this juice, so throw it out or even better pour it over some fresh sliced cucumbers and onions and keep in the fridge.
    4 lb. bag of sugar
    1 small packet of dried red chili peppers (about 8-10 peppers)

    After mixing all the ingredients in large bowl, put every thing back in the gallon pickle jar. Put the lid on tight and leave it sitting out on the counter in a cool place. Turn jar upside down frequently until sugar is dissolved. Usually takes about 24 hours for all the sugar to melt and make the new sweet pickle juice, after the sugar is all melted store it in the fridge. You can transfer the pickles to clean pint jars with tight lids if you wish. Ready to eat in 2 or 3 days. Will keep 3 or 4 months in the fridge without sealing, so I have been told, they never lasted that long in my house.

    These are really easy & good!
    Jerriann Kerr

  2. Tom R says

    Sweet Hot Pickles

    One quart dill pickle slices
    1/2 to 3/4 cup white sugar
    1-2 Tablespoons Tabasco (I usually use 6 but that’s just me)

    Drain the pickle juice into a bowl large enough to allow mixing. Leave pickles in jar. Add in sugar until it tastes right to you and stir until dissolved. Add the Tabasco 1 tablespoon at a time till its as hot as you like it. Pour juice back over pickles until jar is full. You’ll probably have some leftover juice.

    Let set in refrigerator at least overnight or as long as you can stand it. Eat and enjoy.

    • Katparsons says

      I have always used the sliced hamburger dills in this recipe. I have recently tasted some pickles like this that also had some small pearl onions and small pieces of cauliflower in it, it was awesome. just keep on experimenting! kp

  3. Kristy says

    Does anyone know how to make barrel pickles. I would like to do the old fashioned type. Seems as though this would be economical and my family would love it. Any recipes would be appreciated.

  4. Cheryl T says

    One gallon sliced hamburger dills
    1 large jar slice jalapenos
    4 lbs sugar

    Drain the dill pickles and discard the juice – put pickles back in the jar. Drain the jalapeno juice into a large pan. Add the 4 lbs sugar and simmer until the sugar has dissolved. Turn off the heat. Add 1 T Alum and stir well. Let cool slightly and pour back over the pickles and the jalapenos. The Alum will keep the pickles and jalapenos crisp. The jalapenos take on a sweet taste, while the pickles take on a spicy taste! The best of both!!

  5. Rhonda Brewer says

    One gallon sliced hamburger dills, drained
    4-5 lbs sugar
    1 small bottle Tabasco sauce

    Mix in large bowl. Cover with foil. Let it sit for a ocuple of days, stirring frequently, until sugar is dissolved. (To check, I remove a little bit of juice with a teaspoon and feel it between my fingers. If I feel “grit”, then the sugar isn’t dissolved, yet.) When sugar is dissolved, put in individual jars and refrigerate. These make great Christmas gifts!! Or, it’s great to spoon over cream cheese and serve with crackers as an appetizer.

  6. Patty Alsip says

    This is my recipe for “Fire & Ice Pickles”

    1 Gallon Whole Kosher Dills (dill slices will not taste as good)

    5 cups sugar
    5 cloves garlic minced or 2 1/2 teaspoons dried minced garlic
    4 Tablespoons Crushed Red Pepper Flakes
    2 Tablespoons Tabasco Sauce
    Sliced Jalapeño peppers (optional)

    Drain and slice the pickles to desired thickness and set aside. Mix all the dry ingredients. Layer pickle and pepper slices, dry ingredients and Tabasco in the gallon jar. Place a folded layer of plastic wrap over the mouth of the jar and screw on lid tightly. Shake the jar well to mix ingredients. Remember to shake the jar and turn it upside down at least twice a day for 7 days. Do not refrigerate until the 7 days are up.

    NOTE: My family can never wait the full 7 days because these pickles are absolutely yummy!

      • Patty Alsip says

        Sorry I just now saw your question.
        Completely drain the pickles and when you add all the other ingredients, these will make their own juice. No need to add any oter liquid

    • Rob Martin says

      Patty these pickles are fantastic! I have one question though. I give homemade gifts throughout the year and at Christmas, this past year it was my homemade salsa that I can so that it can be put up for months before use. Is it possible to do that with these pickles? Canning is something fairly new to me and I have only done it with my salsa and homemade spaghetti sauce and it has done well. I would love to be able to share this pickles and was just wondering how long they can be kept out of refrigeration or if 7 days is it?

      Thanks!

  7. wendy hagg says

    “Dill Pickles made into sweet”

    1 Gallon whole dill pickles
    5 cups sugar
    3 tbs pickling spice
    2 tbs mustard seeds
    2 tbs alum
    2 sticks cinnamon broken

    Drain pickle juice down to about one inch in the gallon jar.
    Cut the pickles into desired chunks, about one half inch or a little larger. Place back into gallon jar add the sugar and spices. Keep in refrigerator, shake up daily to resolve the sugar. Ready to eat in about a week.
    My Dad Roy Hagg used to make these for the Family

  8. Kristi says

    Can these be canned—(in canning jars for preservation)?. I was thinking these would be great Christmas gifts. If so, how? Thanks bunches for any answers.

  9. Debra White says

    Can you make these and not refrigerate them? I want to make some for Christmas gifts, but I want to make them now. Can you hot pack these? If not, would you have a hot and spicy recipe that I could make now? Thanks!

  10. Peggy says

    JUNE BOY PICKLES

    1 GALLON KOSHER DILL PICKLES (CAIRO OR MT. OLIVE) Vlasic is best if you can find them. Try Walmart.
    2 CUP CIDER VINEGAR
    6 CUPS SUGAR
    4 TEASPOONS CELERY SEED
    4 TEASPOONS MUSTARD SEED
    (I put my seeds in a spice bag made with a new knee hi stocking. This way
    you don’t have to bite into any seeds.)

    DRAIN & RINSE PICKLES 4 OR 5 TIMES IN COLD WATER. WASH
    JAR to get the dill smell out. THEN SLICE PICKLES. Drain well & dry the slices off with clean paper towels.
    MIX VINEGAR, SUGAR & SEEDS INTO JAR. ADD SLICED PICKLES.
    PUT SARAN WRAP OVER JAR AND THEN LID, AND TIGHTEN. PUT
    JARS IN TRAY AND TURN UPSIDE DOWN SEVERAL TIMES A DAY.
    WAIT AT LEAST 4 DAYS UNTIL SUGAR MELTS. THEN REFRIGERATE.

  11. Susie says

    These are the best ever! I have given for 30 years as Christmas presents and people fight over them!

    1 GALLON SOUR PICKLES cut in 1″ slices
    ICE
    3 POUNDS SUGAR, 6 CLOVES GARLIC, 1 PKG PICKLING SPICES & 1 QUART TARRAGON VINEGAR

    Place pickles in large crock and cover with ICE for 30 minutes. fDRAIN. Return pickles to crock and layer with SUGAR, GARLIC and SPICES. Add VINEGAR. Cover and let stand 5 days at room temperature, stirring each day. Store in fridge. Add or remove spicing as you like, ie hot peppers or pepper flakes

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