These pickles are super crunchy and a bit sweet. They’re fun to make too.
My mom told me about the recipe, which came from my Aunt Anne. I didn’t make them right away though, because we don’t eat pickles very often. However, these are really good to have with quick summer meals of hot dogs, hamburgers or sandwiches.
The recipe starts with a large jar of store-bought pickles. Then you slice them thick and add sugar, garlic and alum. Alum can be found in the spice section of the grocery. It’s used in pickle making for crispness.
Here’s what you’ll need:
Have you ever made pickles before? What kind did you make?
Almost Homemade Pickles
Ingredients
- 46 oz jar whole dill pickles
- 3 cups sugar
- 1/4 tsp. garlic powder
- 1/2 tsp. alum
Instructions
- Remove the pickles from the jar and slice them 1/2" thick. I used a crinkle cutter for this, but you can use a knife.
- Place slices in large bowl.
- Pour juice from the jar over the slices.
- Add remaining ingredients and stir with a spoon until the sugar is dissolved.
- Let them sit on the counter covered with wax paper for 24 hours, stirring 6-7 times during the 24 hours.
- Put pickles back in the jar and pour as much juice as will fit over the top of the pickles.
- Store in the fridge.
Here’s a fun tip for you! I make these pickles often – got the instructions from my mom, who got them from my aunt – but they are a bit different. No garlic and no alum! Super simple – large jar of big dill pickles drained and sliced, with a bag of sugar stirred in. Let sit overnight. Stir and put back in jar with as much syrup as the jar will hold. Simple and YUM!!!
I make refrigerator pickles which are ready to eat in 2 days. Very easy, got lots of compliments.
Hi! Thanks for your recipe – lost mine years ago. Needed the amounts again.
Suggestion for anyone who has cats or us lazy like me about dishes:
just slice the pickles and return to jar – do not drain. (Or buy them sliced!) pour out most of the juice, but you need some to help dissolve the sugar. Put everything in the large jar. Make sure you seal the jar. Turn it on its side in kitchen. Roll back and forth until sugar dissolves. Transfer to pint jars using tongs. I use a measuring cup to fill the juice to the top then seal or close as desired.
Has anyone tried using a substitute sugar like Swerve?