NVDAILY.COM | Reader Recipes
Posted October 22, 2008 | Leave a comment
1 gallon whole dill pickles, pour into colander. Drain. Cut off ends. Cut pickles into ¼ inch slices.
4 c. sugar
Layer the above mixer back in the jar with pickles, ending with mixture on top. Turn jar upside down in a bowl (just in case it leaks). Leave at room temperature for 2 days, then refrigerate.
Helen C. Knight
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