Categories: canning- pickles
Ingredients
- 1 quart cheap dill pickles or dill pickle slices (save jar)
- 2 cups granulated sugar
- 3/4 cup vinegar
- 2 Tbsp. pickling spice in a cloth bag
Directions
- Pour off brine. If using whole pickles, slice them. Place pickle slices in a bowl and cover with sugar; stir in vinegar.
- Poke the bag down into the pickle mixture. Let set, covered, at room temperature 12 to 24 hours.
- Place all back into the jar and refrigerate.
-
Note: make a bag using a paper coffee filter, gathered around the slices and twisted closed at the top.