CANDIED DILL PICKLES

1 qt. dill pickles (rinse
juice away, then cut into
thick slices)
2 3/4 c. sugar
1/3 c. vinegar

Pack pickle slices back into jar. Bring sugar and
vinegar to a good rolling boil. Pour juice over pickle slices.
Store in refrigerator several days before serving.

CANDIED DILL PICKLES

1 qt. whole dill pickles,
rinse and drain well
2 c. sugar
1/2 c. vinegar
1 tsp. celery seed
1 tsp. dry mustard

Slice pickles. Mix together sugar, vinegar, celery seed
and mustard; cook for 2 or 3 minutes, then pour over sliced
dill pickles. Let set in jar for 8 hours. Shake jar often
during the day. Refrigerate.