Serves: 5
Total Calories: 217
Yield: 2 quarts
Slice pickles lengthwise or in chunks. Return slices to jar; add vinegar and sugar. Fill jar to top with reserved pickle liquid; screw on lid tightly. Turn jar upside-down until sugar dissolves. Let stand at room temperature for one week. Chill before serving.
This Sweet Dill Pickles recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.
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