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I originally bought a national brand of these pickles, but they were EXPENSIVE, like $4 - $5 for a pint. I came across a recipe that was almost what I remember the pickles tasting like, and with some adjustments, this is my version. They have a very unique flavor, kind of sweet and sour.
1 gal. Kosher Dill Spears
4 lb. White sugar OR Brown Sugar
2 - 1.5 oz. Bottles Mixed Pickling Spice
2 c. Rice Wine Vinegar
Drain juice from pickles and put juice in a 6 quart saucepan. Leave pickles in jar and set aside.
Add sugar to pickle juice along with the spices and bring to a rolling boil. Reduce heat so that it is now a gentle boil. Let it boil this way for 15 minutes.
Remove mixture from heat and add vinegar. Strain mixture into jar with pickles. Let cool. When cool put mixture in refrigerator and forget about it for one week.
It should be good in the refrigerator for 3 – 4 months, I really don’t know, because I’ve never had any around for that long. The kids gobble them up when they find them in the refrigerator. If you don’t have anyone around to help you eat them, adjust the recipe to fit a pint or quart of pickles and make a smaller batch. |
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