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Sweet-Dill Chips |
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Serves: 3 Print this Recipe1 46-ounce jar dill pickles, (kosher baby dills) 3 cups sugar 2 cloves garlic sliced 1 cup cider vinegar 10 cloves 1 cinnamon stick Drain pickles and discard liquid. Cut into chunks and pack back into same jar or into 2 or 3 smaller jars. Combine sugar, garlic, vinegar, and spices in saucepan and bring to boil; simmer 5 minutes. Pour sauce over pickles; cool. Cover jars with lids and refrigerate. Flavor improves after 5 days. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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