Sweet Kosher Dills

1. 1

   Drain 2 quarts dill pickles and set in ice water overnight. Make syrup with sugar and vinegar; bring to a boil.

2. 2

   Drain ice water from pickles and pour hot syrup mixture over them.

3. 3

   Cover and let set 8 to 10 hours.

4. 4

   Drain syrup mixture from pickles and put back into saucepan.

5. 5

   Add spices and bring back to boil.

6. 6

   Put pickles into jars and pour heated mixture with spices over them making sure pickles are evenly distributed in the jars.

7. 7

   Pickles may be eaten next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.