Candied Dills - cooking recipe

Ingredients
    8 large dill pickles, cut into spears or sliced
    1 c. brown sugar
    1/2 c. vinegar
    1/2 c. water
Preparation
    Let 25 pickles (4 inch size) stand 2 weeks in salt brine (9 pt. water, 1 pt. salt). Drain & wash. Cut in chuncks or chips & put in water with Alum - size of walnut (1 heaping Tbsp.). Next morning, wash & drain & pour dressing over pickles.

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