Yield: 1 Servings
|1 quart||Whole dill pickles|
|2 cups||White sugar|
|Celery seed; as desired|
Slice or strip pickles. Put all ingredients in a jar and let them sit at least
24 hours. Spread with horseradish and serve.
Note: These appetizers from my grandmother are delicious. I can't ask her to explain any details about her recipes since she is 102-years-old and can't remember much. I'd buy a good quality pickle and put in ¼ C celery seed. Experiment! But don't forget the horseradish; it makes the dish memorable.
Posted to TNT Recipes Digest, Vol 01, Nr 945 by Melissa Tarleton <meltimnick@...> on Jan 16, 1998