Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Kosher dill pickles |
| 3 cups | Sugar |
| 3 tablespoons | Pickling spices |
| ¼ teaspoon | Red pepper |
| ½ cup | Cider vinegar |
| 3 \N | Cloves garlic; thinly sliced |
Drain pickles & discard juice. Slice pickles ½-inch thick & divide into 3 parts, placing each third in a separate bowl. Pour the rest of the ingredients (divided into thirds) over each bowl of pickles. Do not stir the first day. Cover & refrigerate. For 3 days stir each day & then put into sterilized jars & seal. (Discard garlic when placing in jars.) MRS. JAMES P. BAKER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .