Gypsy Pickles

Gypsy Pickles

Ingredients:
1 quart dill pickles
1 1/2 cups white vinegar
2 garlic cloves, minced
4 cups granulated sugar
1/2 tablespoon celery seed

Directions:
Cut pickles into 1/2−inch pieces. Pour off liquid and cover pickles in jar with cold water. Refrigerate 1
hour. Combine sugar and vinegar and stir until sugar is dissolved. Set aside. Pour water off pickles
(you may need larger jar). Add celery seed and garlic to pickles. Pour vinegar−sugar mixture over
pickles. Refrigerate on side. Turn jar occasionally. Pickles are ready to eat in 24 hours.
Gypsy Pickles 213
Herb−Flavor Vinegars