Ingredients:
1 Qt. Jar of Medium Dill Pickles
3T. Mixed Pickling Spices
4 cups of sugar
1 cup of tarragon vinegar ( or any vinegar)
Directions:
Rinse dill pickles, Cut dill pickles into 1/4 inch slices, pack into 2 pint jars, tie spices into a net bag, add sugar and vinegar in sauce pan and bring to a boil. Cool mixture to room temperature, remove spice bag. Pour syrup over the slices in pint jars. Adjust caps on jars and store in refrigerator for several days.
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