Vlasic Original Dill Whole Pickles, Keto Friendly, 46 FL OZ

This type of dill pickle is the classic, old-fashioned kind that's made without any garlic. It’s also a type that's often hard to find in stores. I use these pickles in a recipe that generations of my family have been enjoying for more than seven decades. It turns sour dill pickles into delightful SWEET dill pickles that are quite unlike any other sweet pickle variety you'll find anywhere. Here's that recipe: SWEET DILL PICKLES INGREDIENTS 1 (46 oz.) jar of Vlasic Original Whole Dill Pickles (or other whole dill pickles without garlic) 3¼ cups granulated sugar ¾ teaspoon salt 6 heaping tablespoons whole allspice (about 1.5 ounces) DIRECTIONS Pour off and discard all of the pickle brine in the jar. Let the pickles drain in a colander or strainer for 3 to 5 minutes. Trim off any tiny stems from the pickles. Then slice the pickles crosswise into 1/8 inch thick coins. Place the slices into a mixing bowl with the sugar, salt and allspice. Stir together until the sugar is fully dampened. Make sure both sides of every pickle slice are coated with sugar. (The slices tend to stick together, so you may need to separate some of them in order to coat them.) Most of the sugar won't dissolve immediately, but it will, eventually. (These pickles are essentially self-brining. Some of the pickles' own moisture is first drawn out by the sugar, then combines with it to form a sweet syrup. Some of that syrup then soaks back into the pickle slices as they cure.) Transfer the pickles, sugar and allspice to a lidded container and refrigerate for 5 days before eating. In the meantime, stir them 2 or 3 times a day, making sure to scrape up and stir in the sugar that settles onto the bottom of the container (to make it dissolve faster and speed the curing process). Beginning with the 3rd day, start checking the sweetness level. (Note that the overall flavor WON'T be right yet, but don't be discouraged.) Taste a pickle slice daily. If still sour, or just not sweet enough, mix in a little more sugar. Or, if cloyingly sweet, stir in a little more salt to mute that sweetness. (Different brands of pickles perform differently.) Allow the pickles the full 5 days to cure. Your patience will be rewarded. Once the pickles are ready, be careful not to eat the whole allspice. (It's woody and inedible.) NOTES Garlicky pickles aren't good in this recipe. So finding whole dill pickles that DON'T have garlic is the tricky part of this recipe. The labels on pickle jars never actually say "No Garlic." Instead, you have to search their ingredient lists for the ABSENCE of garlic. But there are definitely some common types of pickles you can just skip past. Don't use whole dill pickles labeled as "kosher," "deli-style," "Polish" or "zesty," which all have garlic. And traditional, still-fermenting, non-shelf-stable dill pickles made without vinegar (and often displayed in barrels or crocks) have garlic, so they won't work in this recipe, either. And don't use cornichons, which sometimes have garlic, but usually have tarragon, which also isn't compatible with this recipe. Don't buy presliced dill chips (to save time) because they have the wrong flavor, too. I don't use dill pickle spears, either. Here are some brands of whole dill pickles that don't have garlic: Vlasic Original Whole Dill Pickles Mt. Olive Genuine Dills B&G Whole Dill Pickles Heinz Genuine Whole Dills – Original Sour Dill If you buy whole dill pickles that are shorter and smaller than these Vlasic pickles, don't slice them crosswise. (Small, nickel-sized slices aren't very satisfying.) Slice them lengthwise, instead. (1/8 inch thick.) Keep in mind, though, that most of the "baby" and "petite" dill pickle varieties that are available are kosher-style pickles with garlic, so you don't want to use them anyway. But there are some regional no-garlic exceptions. Don’t slice the pickles into thick chunks. They'll end up looking rather puckered and unattractive from the loss of moisture into the brine, and they'll take longer to cure. Don't substitute ground allspice for the whole allspice berries. Don't skimp on the whole allspice. It's the key to the recipe. Most brands of whole dill pickles without garlic are sold in 32 ounce jars, not the 46 ounce size of these Vlasic pickles. When using 32 ounces, the recipe calls for: SWEET DILL PICKLES 32 oz. jar of whole dill pickles without garlic 2¼ cups granulated sugar ½ teaspoon salt 4 heaping tablespoons whole allspice

Good! Firm and flavorful!

Arrived quickly and in good condition

Finally I found a brand of just plain old dill pickle I absolutely do not like kosher pickles I don't like their flavor at all and when I went shopping at Walmart everything was kosher kosher garlic deals kosher spicy deals kosher it was just ridiculous just no plain old kosher deals so I found these at Amazon and I thought I'm going to give these a try and they do taste just like dill pickles no kosher flavoring and they have that wonderful crunch and I'm going to buy them again. I eat a lot of pickles when I was a kid my mom would buy two jars of pickles one for the family and one for me because that was always my go-to snack.

I'm a bit sad! ...What ever happened to good old fashioned, sour dill pickles??? I was hoping these might be "the real deal", but they still taste alot like kosher dills. The texture was decent but the pickles could have been a bit more crisp! They came packaged well with no leakage or breakage and I was able to use them for potato salad and cheeseburgers and my pickle loving grandkids, ate the rest!

The contents of the product were NOT normal - They were discolored and mushy. I purchased this item just in June but the return window closed before I could take the action of returning them.

The skin on these, this time, was thick and unpleasant, but these are still the REAL AUTHENTIC ORIGINAL dill pickle. And I'll continue to order as long as I can find them😉. If you like real dill pickles-- NOT kosher-- these are IT-- BON APPETITE

Not bad pickles, not the best either. Flavor is kinda stronger than regular dill pickles, that being said, my biggest critique about them is the texture, not crunchy, kinda soft. The price for the size/amount is the best thing about them.