Candied Dill Pickles
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Ingredients
1 quart dill pickles
3 cups sugar
2/3 cup cider vinegar
2 tablespoons pickling spice
Preparation
Drain pickles; discard juice. Cut pickles into 1/4 inch slices and repack in quart jar. Combine sugar, vinegar and pickling spice in a saucepan. Bring to a boil and boil 1 minute. Strain out pickling spice and pour liquid over pickles. Store in refrigerator at least 1 week.
Recipe Contributed By: Mrs. J. B. Freemon Lincoln, Nebraska
Yield: 1 quart
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
