Categories: canning- pickles

Ingredients

• 1 quart cheap dill pickles or dill pickle slices (save jar)
• 2 cups granulated sugar
• 3/4 cup vinegar
• 2 Tbsp. pickling spice in a cloth bag

Directions

1. Pour off brine. If using whole pickles, slice them. Place pickle slices in a bowl and cover with sugar; stir in vinegar.
2. Poke the bag down into the pickle mixture. Let set, covered, at room temperature 12 to 24 hours.
3. Place all back into the jar and refrigerate.

4. Note: make a bag using a paper coffee filter, gathered around the slices and twisted closed at the top.

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