1 Quart jar of dill pickles (I use Mt Olive, Hamburger Dill Chips)
2 cups of sugar
1/2 cup of vinegar
Drain
your pickles, rinse, and lay out on a couple of paper towels to dry out
some. In a small bowl combine the sugar and the vinegar. It will
dissolve some, but does not have to dissolve completely. Put the pickles
back in the jar and pour the sugar/vinegar mixture on top. I promise it
will all fit. Put the top back on and shake, set the bottle on it lid
for a little while and then turn it over. After you do that 3 or 4 times
everything is mixed, dissolved and ready for the fridge.
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