Grandpa's Easy Sweet & Spicy Dill Pickles
This is an easy pickle recipe that I got from my Grandfather. You can make them as sweet or as spicy as you want. The amount of ingredients can vary depending on how hot/sweet/garlicky you want! All my friends love these during the football game!
This is an easy pickle recipe that I got from my Grandfather. You can make them as sweet or as spicy as you want. The amount of ingredients can vary depending on how hot/sweet/garlicky you want! All my friends love these during the football game!
- Carbohydrate 2.62462975893333 g
- Cholesterol 23.58680324 mg
- Fat 8.9950458601 g
- Fiber 0.658482668734392 g
- Protein 1.1627722059 g
- Saturated Fat 5.23096689492333 g
- Serving Size 1 1 Serving (86g)
- Sodium 395.4948896 mg
- Sugar 1.96614709019894 g
- Trans Fat 1.06498309655 g
- Calories 93 calories
Step-by-step
- This is not a quick recipe, generally do one week in advance.
- I purchase all my ingredients at Costco, because they go FAST once you feed them to people.
- Start by draining ALL the juice out of the pickle jar.
- Then remove pickles from the jar, (I prefer just straining the entire jar into my sink, and letting the pickles dry)
- Slice pickles in approx. 1/4" slices, (crosswise).
- Drain the jalepenos the same.
- Mince about 1/2 the garlic, leave the other half in full cloves.
- (peeled of course)
- Pour about 1 inch of sugar in the bottom of the rinsed out pickle jar.
- Fill jar 1/5 of the way with pickles, followed by a layer of jalepenos and some of the garlic.
- Cover with another layer of sugar.
- Shake container to force sugar down inside the pickle mixture.
- Repeat until full.
- Personally I push as much jalepenos into the jar as possible.
- Once container is full, seal tightly and store in a cool area.
- Daily place jar on the side, (watch for leaks).
- Roll jar from side to side until all sugar mixture is saturated into mixture.
- THE LONGER THE MIXTURE SITS, THE BETTER THE FLAVOR!!
Crisp rounds of cucumber yield a sharp snap before releasing an intense wave of heat and concentrated sweetness against the palate. Transforming standard commercial pickles into this heavily sugared preserve relies entirely on the principle of osmotic dehydration. Granulated sugar, introduced in massive quantities, creates a hypertonic environment that draws out residual moisture from the cucumber cells while simultaneously pulling dissolved sucrose molecules inward through the semi-permeable cell walls. This high-solute concentration halts microbial activity, acting as a preservative while drastically altering the textural integrity of the cucumber slices. Mincing half the garlic releases alliinase enzymes that react with sulfur compounds to deliver a pungent punch, whereas leaving the remaining cloves whole provides a milder, mellower background aroma as volatile compounds diffuse slowly over seven days. Jar rotation is critical during this week-long resting phase, because rolling the vessel daily ensures the massive volume of sugar dissolves evenly rather than settling into a dense, impenetrable brick at the base. Visual cues dictate the timeline for this method, as the liquid level will visibly rise inside the sealed container once the sugar has fully liquefied and extracted the internal juices from the pickles and jalapeños. Cool storage areas prevent excessive fermentation while this dense syrup continues to penetrate the fibrous plant tissue.
