Easy Candied Dill Strips - cooking recipe

Ingredients

1/2 gal. whole dill pickles
4 c. sugar
1 c. tarragon vinegar
1 tsp. celery seed
1 tsp. mustard seed

Preparation

Drain liquid from pickles.
Rinse in cold water and wipe dry. Slice pickles lengthwise in strips.
Return to jar and invert to drain remaining juice.
In saucepan, cook 4 cups sugar and 1 cup vinegar for 5 minutes.
Cool 2 minutes and pour over pickles.
Add celery seed and mustard seed to jar.
Replace lid, invert jar back and forth as pickles cool.
Refrigerate for 24 hours, inverting several times over that time.
Great, inexpensive and delicious!