Originally Posted by
ILuvParis
I've never noticed this thread before. My family (well, just me now and my nieces, once they tasted them) does pickles in a way I've never seen before or heard of. It's my mother's recipe for "Sweet Dill Pickles." I'm guessing it's some German variation of pickles.
Anyway, it's store bought whole dill pickles, drained and sliced, then return them to the jar and then add a syrup of vinegar, water, sugar (I use Splenda - they taste the same and are guilt free), horseradish, garlic, onions, and mustard and let them sit for a minimum of four days. They last for months (assuming you don't eat them all quickly). I am never without them. They go great with any sandwich and I'll serve them at parties with other relishes and patés, etc.
I do like seeing this as it absolves me of a recent cheat version I made. I came across a pack of preserved cucumbers in a bag in the refrigerator section at LIDL last month, part of a Bavarian food promotion. I had no idea what they would be like and was disappointed to find they were in a plain, salty brine, texture was good and crisp though, so I saw potential.
I did something really similar to what you do - rinsed them and added them to my own pickle bath of grated
onion, vinegar, sugar, some water, white pepper and garlic. Left them for a few days and they were transformed.