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Ingredients
- 1 (46 oz.) jar kosher dill pickles (crunchy)
- 1 1/2 c. sugar
- 1 tsp. celery seed
- 1 tsp. mustard seed
- 1 Tbsp. vinegar
- 3 Tbsp. pickle juice
Method
- Drain pickles, reserving 3 tablespoons juice.
- Cut pickles into chunks (each pickle into 3 or 4 pieces).
- Mix the other ingredients and shake well to dissolve sugar and pour over pickles.
- Refrigerate several days before using.