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1 quart dill pickles
1 1/2 cups white vinegar
2 garlic cloves, minced
4 cups granulated sugar
1/2 tablespoon celery seed
Cut pickles into 1/2-inch pieces.
Pour off liquid and cover pickles in jar with cold water. Refrigerate for 1 hour.
Combine sugar and vinegar and stir until sugar is dissolved. Set aside.
Pour water off pickles (you may need larger jar).
Add celery seed and garlic to pickles.
Pour vinegar-sugar mixture over pickles.
Refrigerate on side. Turn jar occasionally.
Pickles are ready to eat in 24 hours.
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