Pickle Recipes

Have you ever bought dill pickles that were just to sour? Well if so here is a way to make them again, but this time as sweet sour.

Pickles Made Twice

Take a jar of dill pickles and drain the brine off of them. Take 2 cups of sugar and 2 cups of water and bring to a boil. Take the hot brine and pour over the dill pickles, put the cover on and put in the refrigerate. They will be good to eat in 24 hours.

Butter Pickles

12 medium size cucumbers (clean well)
2 cups sugar
1 tsp dry mustard
1/2 cup salt
1/2 tsp mustard seed
1/4 tsp celery seed
1/2 tsp turmeric
6 small onions sliced fine
1 1/2 cups vinegar

Take cucumbers and slice them into a bowl (like for hamburger dills). Pour salt over them and take a smaller plate than the bowl and put it on top of the cucumbers (this will weight them down and help them to juice). Let stand for and hour and then drain off the salt juice.

Mix vinegar, sugar, dry mustard, celery and mustard seed, turmeric in a large kettle, bring to a boil, stir often, and then once it comes to a boil add the cucumbers. Cook for 5 minutes stirring often.

Take the mixture and spoon into pint size jars. Then put lids in hot water and bring to a boil, then top jars with lids and screw on rims. Process in a hot water bath for 35 minutes. Let sit on the counter for 24 hours to make sure all jars seal.