1 (32 oz.) jar whole kosher dill pickles (drained)
1 1/4 c. sugar
3 Tbsp. cider vinegar
1 Tbsp. dried minced onion
1 Tbsp. celery seed
Instructions
Cut pickles in 1/2 inch slices; return to jar. Add the remaining ingredients. Cover and shake until coated. Refrigerate for at least 1 week, shaking occasionally.
Serving
Suggestions
Serve with a slotted spoon.
Originally Submitted
11/11/2010
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