Sweet Hot Mustard Dills No Canning Recipes

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REFRIGERATOR SWEET PICKLES



Refrigerator Sweet Pickles image

Refrigerator Sweet Pickles, an easy overnight sweet dill pickle ready the next day!

Provided by Lisa Huff

Categories     Condiment

Time 12h20m

Number Of Ingredients 9

1 cup (or handful) of fresh dill sprigs
1 clove garlic (chopped)
1/4 cup chopped onion
3 cups thinly sliced small cucumbers
1/2 cup water
3/4 cup white vinegar
3/4 cup granulated sugar
1 tablespoon kosher salt
1/8 teaspoon black pepper

Steps:

  • Place dill, garlic, and onion in a large mason jar. Fill jar to top with cucumbers.
  • Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil and sugar has dissolved. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight. Shake occasionally.

SWEET HOT MUSTARD DILLS (NO CANNING)



Sweet Hot Mustard Dills (no canning) image

You have probably seen recipes for "made over" dill pickles. My recipe includes dry mustard. They are hot, sweet, and spicy. Go great with a meat and cheese tray, sandwiches, as a condiment, right out of the jar! They will keep for several months in the refrigerator (if they last that long!). The juice is good in salads, dressings, and even marinades for pork or chicken.

Provided by Mary Ann Hanson @DeaconGrandma

Categories     Other Side Dishes

Number Of Ingredients 4

1 quart(s) store bought baby dill pickles
2 cup(s) sugar
3 tablespoon(s) dry mustard
- hot sauce (i like tapitio but use what you like)

Steps:

  • Drain pickles reserving the juice. Put whole pickles back in the jar.
  • Pour dry mustard, sugar, and several good dashes of hot sauce in the jar over the pickles. You will probably have to shake down the sugar to make room for it all. If needed, add a little pickle juice to force it down.
  • Once all other ingredients have been added to the jar, replace lid and shake. Let sit out on the counter over night shaking a few times to dissolve sugar.
  • The next day, add reserved pickle juice to just barely cover pickles and shake well. Leave out again overnight shaking occassionally until sugar is dissolved. Refrigerate pickles for about a week before eating. Shake them if sugar is not quite dissolved.
  • The pickles will shrink quite a bit. This is normal. They are crisp and spicy. Enjoy!

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