Pickles
Yield
1 batchPrep
20 minCook
0 minReady
4 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | jar |
pickles, dill
|
*
|
| ½ | cup |
vinegar
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | clove |
garlic
|
|
| 1 | gallon |
pickles, dill
|
*
|
| 2 | cups |
vinegar
|
|
| 5 | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | jar |
pickles, dill
|
*
|
| 118 | ml |
vinegar
|
|
| 355 | ml |
sugar
|
|
| 1 | clove |
garlic
|
|
| 3.8 | l |
pickles, dill
|
*
|
| 473 | ml |
vinegar
|
|
| 1.2 | l |
sugar
|
|
Directions
Slice pickles; put clove garlic and sliced pickles back in jar.
Heat sugar and vinegar until completely dissolved.
Pour over sliced pickles.
Put lid on jar; close tight, turn upside down and let stand a few days to age.
I generally keep them in the refrigerator.
I usually make the gallon and put them in quart or smaller jars.
Then you can give them to family or friends or eat them fast yourself.
