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Aug 272013

Dill Pickles Candy Style

From an older cookbook I have on BBQ’s, this recipe is one that husband is dying to try! I promised I would make them in the very near future and maybe for our cookout this weekend although the recipe says to let them sit for a week before using. Not one for sweet pickles myself, I’ll stick to my plain dills, but Kenny loves his sweet pickles and this comes right in time for our poo-poo platters we’ll be making for the football season. Can’t wait for the first real game of the season and it’s right around the corner!


Our favorite store bought pickles!

Our favorite store bought pickles!


Dill Pickles Candy Style
  • 1 jar (quart size) whole dill pickles
  • 3 cups granulated sugar
  • ⅔ cup cider vinegar
  • 2 tbsp pickling spices
  1. In a saucepan, combine the sugar, vinegar and pickling spices; bring to a boil and boil for 1 minute.
  2. Remove from heat.
  3. Drain pickles from the juice they're packed in and slice pickles into ¼-inch pieces; place back into they're jar.
  4. Strain spices from vinegar mixture and pour the syrup over the pickles.
  5. Replace lid and store in the frig for 1 week before serving.


I know they won’t be in the frig that long before husband starts to nibble on them………..enjoy!

May 172013

No Fuss Bread And Butter Pickles

This month is the kick-start of barbequing and Memorial Day is right around the corner. I am getting so antsy for my cucumbers to get big enough so I can start filling the freezer with dill pickles and my frig with these bread and butter pickles. As you already know, I am not a fan of canning but we sure do like the taste of homemade pickles to go with all the burgers and hot dogs we will be grilling up during the summer months. This recipe just calls for putting them in the frig without all the hassle of having sterile jars and the processing of them after you fill them. Last year we put many a container of dill pickles in the freezer thinking they would last but they disappeared quite quickly, so this year I will be prepared even if I have to buy a case of them from our local produce vendor.




No Fuss Bread And Butter Pickles
  • 1 dozen large pickling cucumbers (about 5")
  • 2 large sweet onions (Vidalia for me)
  • 4 cups sugar
  • 4 cups cider vinegar
  • ½ cup salt
  • 1-1/4 teas ground turmeric
  • 1-1/4 teas celery salt
  • 1-1/4 teas mustard seeds
  1. Clean cukes and cut off ends; cut into ¼-inch slices.
  2. Chop onions and layer the cucumbers and onions in a gallon container.
  3. Combine the remaining ingredients in a saucepan and heat just to dissolve sugar.
  4. Let mixture cool and pour over cucumber slices.
  5. Cover and chill for at least 24 hours.


Hope you enjoy this no-hassle way of homemade pickles! By the way, I missed it but yesterday was International Pickle Day, a day late and a dollar short, that’s my motto. Don’t forget, today is National Pizza Party Day…….have fun!

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