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Sweet Dill Pickles

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  • 4 large dill pickles
  • 1 teaspoon mixed pickling spices
  • 1/2 cup hot water
  • 1/4 cup cider vinegar
  • 6 teaspoons liquid Sweet*10 or 3/4 cup Splenda


  1. Rinse four large dill pickles and cut each into 6 strips and pack upright in a pint jar.
  2. In a small saucepan, combine the remaining ingredients and bring to a rolling boil. Fill jar to within 1/4 inch of top. Seal and cool.
  3. Store in refrigerator, shaking or turning jar frequently or drain juice from quart of unsweetened dills. Cut into chunks and replace in jar.
  4. Mix 4 tablespoons Sucaryl, 2 tablespoons vinegar, 2 tablespoons water and 1 teaspoon whole pickling spice and pour over pickles. Add a good chunk of onion and replace lid tightly and refrigerate several days before using.
  5. Be sure to shake or turn occasionally to ensure flavor.