Make Your Own Sweet Dill Pickles

In response to the Jan. 18 “You Asked About . . .” column regarding sweet-dill pickles no longer being available, we had a flood of letters from readers who said they could not provide the name of a commercial brand, but shared methods and recipes for making the pickles.

Several readers simply purchase a quart of dill pickles, drain them, add one cup of sugar and refrigerate for at least three days, turning the bottle often. Another method is to reserve the liquid from sweet pickles, add sliced dills and refrigerate at least a week or until they sweeten to the desired taste.

From there the recipes became more complicated. Here’s a sampling, including one for Re-Pickled Pickles, which a reader reminded us was in “The Los Angeles Times California Cookbook” (Abrams: 1981).

CANDIED DILLS

1 (1-quart) jar dill pickles

1/2 cup tarragon vinegar

2 3/4 cups sugar

2 tablespoons mixed pickling spice

Drain pickles. Cut pickles into 1/4-inch slices or spears.

Combine pickles, vinegar and sugar. Tie spices in small piece of cheesecloth and add to pickle mixture. Allow mixture to stand at room temperature, stirring occasionally, until sugar dissolves, about 4 hours.

Repack 1/2 pickles in jar. Add spice bag, then remaining pickles. Refrigerate at least 4 days, turing jar occasionally. Remove spices after 1 week. Makes 1 quart.

Note: White distilled or cider vinegar may be substituted for tarragon vinegar, if desired.

RE-PICKLED PICKLES

1 (2-quart) jar dill pickles

3 medium onions, sliced

2 1/2 cups sugar

1 1/2 cups cider vinegar

1/2 cup water

2 large cinnamon sticks

Slice pickles 1/2-inch thick. Place in jars alternately with onion slices. Dissolve sugar in vinegar and water. Pour vinegar mixture over pickles. Add cinnamon sticks. Refrigerate 2 days before using. Makes 2 1/2 to 3 quarts.

SWEET DILL CHIPS

1 (1-quart) jar dill pickles, drained

2 large cloves garlic, sliced

3 1/2 cups sugar

2 cups cider vinegar

12 to 14 whole cloves

1 (3-inch) cinnamon stick

Slice pickles into large bowl and add garlic. Combine sugar, vinegar, cloves and garlic in saucepan. Bring to boil, then reduce heat and simmer 5 minutes. Pour over pickles and allow to cool, stirring occasionally.

Remove cloves and cinnamon. Pack pickles back into jar and pour syrup over. Cover tightly and store in refrigerator, shaking or turning jar occasionally to distribute syrup. Makes 1 quart.

SWEET DILL PICKLES

1 (1-quart) jar dill pickles

2 cups sugar

1 teaspoon dried celery seeds

1 teaspoon dried mustard seeds

1/2 teaspoon dried dill weed

5 tablespoons vinegar

1 clove garlic

Drain pickles and slice into chips or spears. Place in bowl, add sugar, celery seeds, mustard seeds, dill, vinegar and garlic. Mix well and allow to stand until sugar is dissolved.

Repack pickles into jar and pour syrup over. Store in refrigerator. Makes 1 quart.