Tesha was talking (more like raving) about these pickles - her father-in-law makes them, they are the best thing and highly addictive, she eats them by the bowl full, and if anyone asks what she wants for her birthday she always says she wants a jar of these...and that of course made me want to make them asap to see what the fuss is about. Well, she's right. They are very simple, very addictive, and I totally get why they would be her birthday request. I have made two big jars in a couple weeks, can't keep them in the house they are so good - and yep, we are eating them by the bowl full for a snack!1 jar (46oz) Vlassic Kosher Dill pickles, drain and rinse pickles and the jar.
In a saucepan bring to a boil for a couple minutes, stirring to dissolve:
2 cups sugar
1 cup water
1/2 cup white vinegar
Chunk up the pickles leaving them in pretty big pieces, return to the clean jar. Pour the hot liquid over the pickles, screw the lid back on tightly, turn upside down and put in the fridge for 24 hours. Turn right side up and enjoy.
They are super crunchy, a little sweet and still have a little dill flavor - unlike any pickle I've ever had. Try these and let me know if you're hooked now as well!
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