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.
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.
- 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
- 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.
- 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.
- 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
- 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.