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1 1-qt jar dill pickles
1 1/4 c sugar
2 tbsp dried minced onion
1 tsp celery seed
3 tbsp vinegar

Drain pickles; discard liquid. Slice each pickle lengthwise into quarters. Repack pickle strips in jar, adding remaining ingredients alternately with pickles. Cover; let stand at room temperature for one day. Refrigerate; shake jar frequently to dissolve sugar. Jar will be about 2/3 full of liquid and pickle strips will be crisp.