Debbie, AK requested a recipe for Sweet Dill Pickles in
the August 9th newsletter. Hope this is what she is looking
for. They are very good.
Jane from NC
Candied Dills
1 quart whole dill pickles
2 3/4 cups sugar
1/2 cup tarragon vinegar
2 tablespoons pickling spice
Drain the pickles, cut them into 1/2-inch slices, and place
them in a deep glass bowl or ceramic dish. Combine the
pickles with the sugar and vinegar. Place the pickling
spices in a small square of cheesecloth, and tie it closed
with a string. Add the spices to the bowl. Let the pickle
mixture stand at room temperature until sugar is dissolved,
approximately 4 hours. Pour the pickle mixture into a
1-quart jar, cover, and refrigerate. Remove spice bag after
1 week and they will be ready to eat.
Source:
Paula Deen
Jane from NC
http://www.nancyskitchen.com
