Recipe for Gypsy Pickles from the Preserving section.
Gypsy Pickles1 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 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.
We hope you enjoy your freshly made Gypsy Pickles. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
