Sweet Dill Pickles

Recipe View 7 hrs Drain the dill pickles thoroughly. If using whole pickles, slice them into 1/4-inch thick rounds. Place the sliced pickles in a medium-sized, non-reactive bowl. Add 2 cups of the granulated sugar. Gently stir to combine, ensuring the pickles are evenly coated. Cover the bowl tightly with plastic wrap or a lid and let it stand at room temperature for 6 to 8 hours, or preferably overnight. This allows the sugar to draw out moisture and begin the sweetening process. (Time: 6-8 hours or overnight)

Recipe View 10 mins In a medium saucepan, combine the remaining 2 cups of sugar, distilled white vinegar, water, and pickling spice blend. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar completely. Once boiling, reduce the heat slightly and simmer for 5 minutes to allow the spices to infuse the syrup. (Time: 10 minutes)

Recipe View 7 hrs Carefully pour the hot sugar and spice mixture over the pickles in the bowl, ensuring all the pickles are submerged in the syrup. Allow the mixture to stand at room temperature for another 6 to 8 hours, or overnight, so the pickles continue to absorb the sweet and spiced flavors. (Time: 6-8 hours or overnight)

Recipe View 24 hrs Using a slotted spoon, transfer the sweetened pickles to sterile jars, packing them tightly. Pour the remaining syrup over the pickles in the jars, leaving about 1/2 inch of headspace at the top. Seal the jars tightly. Store the jars of sweet dill pickles in the refrigerator for at least 24 hours before serving to allow the flavors to meld and develop fully. Serve chilled. (Time: 24 hours before serving)