Candied Dill Slices
14 oz. jar of dill pickles
2 cups sugar
1 tsp. mustard seed
1/2 tsp. dill seed (SEED)
1/2 cup of cider vinegar
Drain pickles (see note). In a large bowl, slice dills into 1/4-inch slices. (No thinner.) Add remaining ingredients and stir well.
Cover and leave at room temperature overnight; stir a couple of times until sugar is completely dissolved. Put back in the same jar and refrigerate.
Note: You can use this juice to pickle 1 dozen small or medium eggs.
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