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Ingredients
- 1 (46 oz.) jar kosher dill pickles
- 1 1/2 c. sugar
Method
- Pour juice off pickles and save.
- Take pickles out of jar. After cutting off stems, cut pickles into about 3/4-inch chunks and return to jar.
- Add sugar to jar and fill jar with juice that was originally in pickles.
- Shake until sugar dissolves. Refrigerate and shake one or two times a day for four days.