Serves: 5
Total Calories: 293
Yield: 1 quart
Rinse pickles well. Trim off ends of pickles, slice into chunks and return to jar; set aside. Mix remaining ingredients in a saucepan over medium heat. Simmer for 5 minutes; do not boil. Pour mixture over pickles in jar; seal jar. Let stand at room temperature for 24 hours before refrigerating.
This Picnic Sweet Pickles recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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