NVDAILY.COM | Reader Recipes

Posted October 22, 2008 | comments Leave a comment

Christmas Pickles

1 gallon whole dill pickles, pour into colander. Drain. Cut off ends. Cut pickles into ΒΌ inch slices.

4 c. sugar
1 c. vinegar
4 onions diced
2 tsp. celery seed
2 tsp. horse radish

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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