Ingredients:
- 1
quart
whole dill pickles
- 2 3/4
cup
sugar
- 1/2
cup
tarragon vinegar
- 2
tablespoon
pickling spice
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Directions:
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Drain the pickles, cut them into 1/2 inch slices, and place them in a deep glass bowl or ceramic dish. Combine the pickles with the sugar and vinegar. Place the pickling spices in a small square of cheesecloth, and tie it closed with a string. Add the spices to the bowl. Let the pickle mixture stand at room temperature until sugar is dissolved, approximately 4 hours. Pour the pickle mixture into a 1 quart jar, cover, and refrigerate. Remove spice bag after one week and they will be ready to eat.
Yield: 1 quart
Preparation time: 20 minutes
Ease of preparation: easy
Recipe courtesy Paula Deen
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