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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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As the name says, these pickles don't need to be cooked. Store in refrigerator up to 2 weeks. Ingredients:
1 (46-oz.) jar dill pickles, drained |
2 cups sugar |
1 tablespoon white wine vinegar |
Directions:
1. Cut pickles into 1/4-inch-thick slices; return to pickle jar.
2. Gradually add sugar, tapping bottom of jar gently on a flat surface to allow sugar to settle in jar. Add vinegar. Cover with lid, and let stand at room temperature 1 hour, shaking jar occasionally. Chill 8 hours, shaking jar occasionally. Store in refrigerator up to 2 weeks.
3. Note: For testing purposes only, we used Mt. Olive Kosher Dill Pickles.
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