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Recipe(tried): Bread and Butter Pickles (using purchased Kosher dill pickles)

Preserving - Pickles, Relishes
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Bread and Butter Pickles

1 qt. jar whole Kosher dills--crunchy
1 1/2 c. sugar
3 T. cider vinegar--I usually add a bit more.
2 t. celery seed
2 t. mustard seed

Drain pickles. Mix sugar, vinegar, celery seed and mustard seed into a paste. Slice pickles 1/4-inch thick, and place in a glass or plastic bowl. Cover with sugar mixture. Cover. Let stand in refrigerator 4-5 days. Stir once daily.

My family really enjoys these! They are especially good with lunches (sandwiches) or use them for a covered dish luncheon. We usually buy a gallon of pickles and make a lot. Enjoy!
MsgID: 0052940
Shared by: Virginia B.--VA
In reply to: Recipe(tried): Cream Cheese Mints
Board: Cooking Club at Recipelink.com
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