My Mom's Sweet Pickles Recipe

Cooking Directions

1 quart kosher dill pickles
3 3/4 tablespoons white vinegar
1 cup sugar

Dispose of 4 tablespoons of the dill pickle liquid. In a small sauce pan combine vinegar and sugar. Bring to a boil, remove vinegar from heat and let cool.

Slice dill pickles, put slices back into the jar. Pour the sweet liquid over the pickle slices. Put the lid back on and refrigerate sweet pickles for 3 to 4 days before eating.