I was making garlic dill Pickles, and had a ton of leftover brine, but I don't want more garlic dill pickles today. That would be boring. So, why not bust out some extra sugar. I had the brine going anyhow, so I scooped out about 2 or 3 cups of it into a saucepan and kept it boiling. My container was a 1-quart Glad ware wrapped in plastic. It did the trick.
Sweet Dill Pickles- (without canning)
•1 lb. pickling cucumbers, sliced into 1/2-inch rounds
•1/3 cup chopped fresh dill
•2 cups white vinegar
•1 cup water
•2 tbsp. pickling/canning salt
•1 cup sugar
•1 tbsp. mustard seeds
•1 tbsp. dill seed
•1 tbsp. coriander seed
Wash your container in hot, sudsy water and let air dry.
Add cucumbers and dill to your container.
Combine the vinegar and water in a stockpot or large saucepan and bring to a boil. Add the remaining ingredients to the pot and boil 2 to 3 minutes. Remove from heat.
Carefully ladle the brine into the container until the cucumbers are submerged. Let stand until it reaches room temperature, then close and seal.
Refrigerate at least one week.
thanks to: http://a1dente.wordpress.com/2013/09/06/pickling-without-canning-sweet-dill-pickles/
