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Found this on the Reiman Board--seems like I saw a discussion about these on this board.
SWEET DILL PICKLES posted by Permafrost_TN
1 quart whole dill pickles, sliced
1 cup white sugar
Back in the late '40s my mom used to drain the brine off a quart jar of whole dills. She would then slice them (in little round slices, not lengthwise) and pour 1 Cup of white sugar over them. She returned them to the jar and shook the jar every so often during the day. (You know, upside down, side to side) and after a few days,(repeating the shaking,) when the sugar had all dissolved, she'd refrigerate them and they were ready to eat. I have done this from time to time over the years. You adjust the sugar to your own likeness, but as I recall, it was a cup per quart. You might experiment with a small jar and adjust the sugar proportionatly. They're sooooo good.
SWEET DILL PICKLES posted by Permafrost_TN
1 quart whole dill pickles, sliced
1 cup white sugar
Back in the late '40s my mom used to drain the brine off a quart jar of whole dills. She would then slice them (in little round slices, not lengthwise) and pour 1 Cup of white sugar over them. She returned them to the jar and shook the jar every so often during the day. (You know, upside down, side to side) and after a few days,(repeating the shaking,) when the sugar had all dissolved, she'd refrigerate them and they were ready to eat. I have done this from time to time over the years. You adjust the sugar to your own likeness, but as I recall, it was a cup per quart. You might experiment with a small jar and adjust the sugar proportionatly. They're sooooo good.
Nommie
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