Christmas Pickles
l quart dill pickles
1 1/4 cups sugar
3 tablespoons white vinegar
1 medium onion, chopped fine, or 2 TBS dried onion flakes
1 teaspoon celery seed
1 tablespoon prepared horseradish
Drain pickles; discard liquid.
Cut pickles lengthwise into quarters
and repack in empty jar.
Add the rest of the ingredients.
Seal and shake.
Let stand at room temperature for 1 day,
then refrigerate.
Shake often for the next few days
to dissolve sugar.
Pickles will be ready to eat in 2-3 days.
Note: Mixture may be used over
and over by adding 3/4 cup sugar,
1 1/2 tablespoon vinegar,
1/2 teaspoon each of horseradish
and celery seed and a small amount
of chopped onion.
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l quart dill pickles
1 1/4 cups sugar
3 tablespoons white vinegar
1 medium onion, chopped fine, or 2 TBS dried onion flakes
1 teaspoon celery seed
1 tablespoon prepared horseradish
Drain pickles; discard liquid.
Cut pickles lengthwise into quarters
and repack in empty jar.
Add the rest of the ingredients.
Seal and shake.
Let stand at room temperature for 1 day,
then refrigerate.
Shake often for the next few days
to dissolve sugar.
Pickles will be ready to eat in 2-3 days.
Note: Mixture may be used over
and over by adding 3/4 cup sugar,
1 1/2 tablespoon vinegar,
1/2 teaspoon each of horseradish
and celery seed and a small amount
of chopped onion.



