Sweet Pickle Recipe

Cooking Directions

2 quarts of dill pickles, sliced
1 1/2 teaspoons celery seeds
3 teaspoons minced garlic
4 cups sugar
1 small onion, chopped
1 1/2 teaspoons mustard seed
3 teaspoons vinegar

Drain off dill pickle juice, slice pickles, aside.

In a large bowl, combine sugar, celery seed, mustard seeds, onion, garlic and vinegar, stirring until sugar is dissolved. Dump dill pickle slices in the sweet brine.

Let pickles set for 1 hour. Pack sliced sweet pickles back in the jar, pour sweet brine over slices, put the lid back on and keep sweet pickles in the refrigerator for 5 days before eating.