Red Flannel Pickles - cooking recipe

Ingredients

12 dill pickles, sliced
2 or 4 oz. red pimentos
2 c. sugar
1 c. vinegar

Preparation

Heat vinegar and sugar to boiling point.
Add pickles and pimentos and bring back to a boil.
Store in the refrigerator in a covered glass jar.
They will last 4 to 6 weeks.