southern plate
– Whole dill pickles – Granulated sugar – White vinegar – Pickling spice
To make sweet pickles, drain a 46-ounce jar of whole dill pickles, reserving half a cup of pickle juice. Slice the pickles, cover them with sugar, and stir.
Pour the reserved pickle juice and half a cup of vinegar over the pickles. Let them sit at room temperature for several hours until the sugar dissolves.
Place pickling spice in cheesecloth, tie it up, and drop it into the pickle jar. Return the pickles and juices to the jar, secure the lid, and refrigerate.
Turn the jar upside down occasionally over four days. After 4-5 days, the sweet pickles are ready to enjoy.
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