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In reply to the discussion: What is your favorite type of pickle? Mine is bread and butter,, stackers [View all]dlbell
(17 posts)These keep in the fridge for months. Excellent in sandwiches, on cheese or in a salad.
MAGIC PICKLES (Aunt June)
½ cup cider vinegar
1 qt. kosher dill pickles (no garlic)
2 to 3 cups white sugar, depending on how sweet you like them
Put vinegar in a ½ gallon jar or ceramic bowl. Drain pickles & slice lengthwise or cut into chunks.
Put pickles into jar and pour sugar on top. DO NOT STIR. Close jar and let stand at room temperature for 8 to 10 days. The sugar should have dissolved by then; if not, shake jar. Refrigerate and eat.
To make more, after all the pickles are eaten, add another quart of kosher pickles, sliced or chunked, and add 1 cup of sugar. Let stand at room temperature for 10 days. Refrigerate and eat.
Makes a delicious sweet crisp pickle