Recipe by crimsontide
"My backwoods Mississippi grandmother loves to can her own sweet pickles! Here's how she does it! My grandmother stresses that you shouldn't leave them unrefrigerated for more than four or five hours, or they may not keep. She says it's easy and very good! My grandmother rotates the can by turning it upside down every other day, then back over. Within about a week, the pickles will be sweet and delicious!"
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2 3/4 cups
apple cider vinegar
1 (32 ounce) jar
dill pickle slices, drained
These were very good. I added some pepper sauce to make them hot. My husband loved them.
* Percent Daily Values are based on a 2,000 calorie diet.
Candied Dill Pickles
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: < 1
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