Dad Leonard's Sweet Dill Pickles

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!

Refrigerator Pickles

2 lbs cucumbers, thinly sliced - put in a large bowl. 

In a saucepan combine:

2 cups white vinegar

2 cups sugar,

1/4 cup dried minced onion

2 Tablespoons salt

2 teaspoons pickling spices

2 teaspoons mustard seeds

1 teaspoon ground turmeric

Bring to a boil, turn down to low heat and simmer for 5 minutes. Ladle the hot mixture over cucumbers in a big bowl, store in fridge up to 2 months.

boil the seasonings on the stovetop with
vinegar and sugar

put the thinly sliced cucumbers in a big bowl 

put a plate on top of the cucumbers in the liquid until they cool down,
then cover and refrigerate

Notes: before putting in the fridge I let the cucumbers cool on the counter with a plate on top of them to weigh them down,  making sure all of the cucumbers are in the vinegar mixture. After it cools cover with plastic wrap and put in fridge. I doubled this recipe so I could give some as gifts (pack the pickles into jars and top off with liquid)-  it made 3 small jars, 1 big bowl, and the remaining juice I put in a large jar to keep on hand. Keep the pickles submerged in liquid until they are gone - then put more fresh cucumber slices in the liquid and make more pickles...don't discard the liquid just cuz the pickles are gone!