Homemade Sweet Dill Yum-Yum Pickles

1. 1

   Slice the washed pickles into about 1/4 to 1/3-inch slices, then place in a medium bowl.

2. 2

   Pour 2 cups sugar over the slices and toss/stir to coat with the pickle slices.

3. 3

   Allow to sit out at room temperature for 24 hours tossing several times with a spoon during the 24 hours (I just leave a spoon in the bowl, juice will gather in the bowl, do not drain!).

4. 4

   After the 24 hours (do not drain the juice in the bowl) in a medium saucepan combine 2 cups sugar, vinegar, water, pickling spice; bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes).

5. 5

   Make certain that the bowl is Pyrex or heat-proof or it might crack when you pour the boiling water into it -- pour the water mixture over the sugared pickles and the sugar juice that has gathered in the bowl; mix very well with a spoon.

6. 6

   Allow the mixture to stand at room temperature for about 8 hours or overnight.

7. 7

   Drain pickles (you don't have to completely drain).

8. 8

   Transfer pickles to clean glass jars and store covered or uncovered in refrigerator.

9. 9

   Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.