Crisp pickles

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, .

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