"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

My Favorite Pickles Recipe

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This recipe for My Favorite Pickles, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Birkholz
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
32 oz jar Whole Kosher Dill Pickles
2 C Sugar
1 small Onion, thinly sliced
1/3 C White Vinegar
1 large Garlic Clove, minced
1 tsp Celery Seed
1 tsp Mustard Seed

Directions:
Directions:
Drain pickles and discard the juice. Slice ends from each pickle and discard. Cut pickles into 1/2-inch chunks. Place pickle chunks into a non-metallic bowl that can be covered. Add remaining ingredients and stir. Cover tightly, refrigerate, and stir every hour for 3 hours to dissolve the sugar. Put pickle chunks and all back into the original jar. Chill overnight before eating. Keeps in refrigerator for weeks.

 

 

 

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