AUNT ROSEMARY'S PICKLES

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Sweet, dill and tastey! Extremely easy to make! A pickle our family eats as soon as they are made!

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  • 2

Ingredients

  • 2 large jars of Polish Dill Pickles
  • DO NOT USE KOSHER DILL PICKLES
  • 4 cups sugar
  • 4 cinnamon sticks, broken
  • 4 bay leaves, broken
  • 4 garlic cloves, chopped
  • 1/2 cup vinegar
  • 1 TBS mustard seed

Preparation

Step 1

Drain the brine from the Polish dill pickles and set aside.

Cut pickles into chunks, place back in jar and store in refrigerator.

Put brine in large, covered container. Stir in the sugar, cinnamon sticks, bay leaves, garlic cloves vinegar and mustard seed. Let this mixture stand for 24 to 36 hours, stirring occasionally. Keep covered.

Pack pickles in jars and pour syrup over pickles. Refrigerate.

They are best if, after you pour the brine over the pickles, they are not eaten for another 36 hours. However, they can be eaten in as little as 6 hours after "jarring".

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