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Gypsy Pickles


  • 1 quart dill pickles
  • 1 1/2 cups white vinegar
  • 2 garlic cloves, minced
  • 4 cups granulated sugar
  • 1/2 tablespoon celery seed


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

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