Ingredients
- 1 (32 ounce) jar whole kosher dill pickles, drained
- 1 1/4 cups sugar
- 3 tablespoons cider vinegar
- 1 tablespoon dried onion flakes
- 1 tablespoon celery seed
Recipe
- 1 cut pickles into 1/2" slices; return to the jar.
- 2 add the remaining ingredients.
- 3 cover and shake until coated.
- 4 refrigerate for at least 1 week, shaking occasionally. serve with a slotted spoon.
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