Dill Pickle Revamp



Tired of bringing the expected bottle of wine to your hostess?  Looking for a small personal gift that will be appreciated?  How about a jar of Sweet Dill Pickles presented in a repurposed Milkhouse Butter Jar.

This is based on an old recipe that my mother used to make when we were young.  A jar of dill pickles is drained and sugar is added and the result is magic.  I challenge you to find someone that does not like these.


My brother remembered this recipe a couple of weeks ago.  My mother has been gone for years, so there was no way to ask her.  I could not find it quickly in her recipe collection, so I turned to the internet.  Many variations were out there.  I eventually found my mother’s, but by then I already had printed so many versions, I had to start running trials of each.  All were good and I eventually came up with a combination of things I liked about each.  Of course, this left me with a refrigerator full of large jars of Sweet Dill pickles.  These are way too good not to share, so I pulled out my empty and clean Milkhouse Butter Jars.  Their tight fitting gasket make them perfect for this kind of storage.

diane's pickles

An 80 ounce jar of dills will make about 3- 16 ounce jars or 1-22oz. and 1- 16 ounce jar, although I do not know for sure as it is a real problem not to eat large quantities as you stir and fill jars.


Now I can go to my basement fridge and bring up a jar at a time for our own use, or grab a quick gift when I am invited for supper or just because.

It would be an excellent idea to attach the recipe to these, as I am sure everyone will be asking for it once they taste them.


Dill Pickle Revamp
  • 80 ounces dill pickles
  • 4 cups sugar
  • ¾ cup white vinegar
  • ½ cup reserved juice from dill pickles
  • 1-1/2 tablespoons pickling spice
  • 1 teaspoon whole cloves
  • 2 cinnamon sticks
  1. Drain pickles, reserving juice and slice into ¼” slices. Place in medium non-reactive bowl. Toss with 2 cups of the sugar. Cover and let stand at room temperature for 8 hours, or overnight.
  2. In a medium saucepan, mix together the remaining sugar, vinegar, pickle juice, and spices. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 8 hours or overnight. Transfer the pickles to a sterile jar and store in the refrigerator.



This is another easy refrigerator pickle that makes  perfect condiment or gift.

Pickled Pineapple
  • 1 medium fresh pineapple, peeled, cored and cut into chunks
  • ¾ cup unsweetened pineapple juice
  • ¾ cup vinegar
  • 1½ cup sugar
  • ¼ teaspoon salt
  • 8 whole cloves
  • 2-4” pieces cinnamon stick
  1. Combine juice, vinegar, sugar, salt, cloves and cinnamon in a medium saucepan over medium heat. Simmer for 10 minutes. Add pineapple chunks, bring to a boil. Refrigerate. To serve, drain pineapple, serve ice cold as appetizer or with meat.



I found this cute pickle fork made by Chef’n that attaches right to the jar online.