Dianne Simpson writes: These are all the rage in Mt. Carroll this summer...and they are pretty tasty!
½ gallon Kosher Whole Dill Pickles, drain and discard juice
4 cups sugar, divided
1/2 cup water
1/2 cup vinegar
Cut dills into chunks, about ½ to 5/8 inches each, put in large mixing bowl.
Add 2 cups of sugar, mix, cover, and let stand overnight on the counter.
Next morning, drain the pickles and save this juice.
In a medium saucepan, mix this juice together the remaining sugar, vinegar, and water.
Bring to a boil. Pour over the pickle chunks.
Allow mixture to stand at room temperature 6 to 8 hours, or overnight.
Return to the jar to store or pack in plastic containers.
Refrigerate. Serve chilled.
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