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Print this Recipe    Snappy Pickles

Snappy Pickles

1 quart sliced hamburger dill pickles, drained and rinsed
1/2 cup white vinegar
2 cups sugar
1-2 garlic buds, either crushed or minced
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon whole allspice
1 teaspoon cloves
3 to 4 cinnamon sticks
1/8 teaspoon red pepper flakes

Drain and thoroughly rinse the pickles first, discarding the juice.
I usually start by putting in the sugar, then the vinegar, then
start adding other ingredients from there. Add all but the pickles.
Replace the lid and shake it up well, but carefully so it doesn't
dribble on you. Then, stuff the drained pickles back into the jar
and replace the lid tightly. Shake the pickles to distribute the
liquid. Put the pickles in the fridge at least overnight (about 8
hours), shaking them every so often until all the sugar dissolves.
These just get better and better the longer they sit.

When these pickles are gone, save the juice. Drain a new batch of
pickles, add 1/4 cup of sugar to the previous juice, and add the
new pickles. The second batch should also sit overnight.

These can also be BWB processed.

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