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Ingredients
- 1 (32 oz.) jar kosher dill pickles
- 2 c. sugar
- An empty jar with a tight lid
- A sharp knife
- 10 days
Method
- Discard the juice from the dill pickles.
- Slice each kosher dill into quarters lengthwise.
- Put half of them into original jar and the other half into the empty jar with a tight lid.