Catherine Harvey'S Sweet Pickles

1. 1

   Dump pickles in drainer; rinse and drain.

2. 2

   Slice half of the pickles into 1/2-inch slices.

3. 3

   Put back in jar.

4. 4

   Add 1 cup sugar. Slice remaining pickles into 1/2-inch pieces and add remaining 1 cup sugar, mustard seed, celery seed and vinegar.

5. 5

   Screw lid on tightly; set aside for 1/2 hour.

6. 6

   Turn jar upside-down 4 to 5 times or enough to more thoroughly dissolve sugar.

7. 7

   Put in refrigerator.

8. 8

   Wait 3 days before eating.

9. 9

   They're even better after a couple weeks.

10. 10

    Juice leftover after pickles are eaten is good as a salad dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.