Yield: 1 Servings
|1 \N||Jar (32-oz) sour pickles|
|1½ cup||Brown sugar; white may be used|
|2 teaspoons||Mustard seed|
|2 teaspoons||Celery seed|
Drain pickles. Cut pickles crosswise. Combine sugar and spices in a bowl.
Put ¼ of pickle slices back into the jar. Add ¼ of sugar mixture.
Repeat three more times. Put original cover on jar tightly. Store in refrigerator at least 3 days before using to make sure all the sugar is dissolved. Turn jar several times during this period. These are easy to prepare and so delicious.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .