Ingredients:
- 2 quarts dill pickles, quartered, drained and rinsed
- 2 cups granulated sugar
- 1 tablespoon dry mustard
- 2 garlic cloves, sliced
- 1 1/2 cups water
- 3/4 cup vinegar
- 1 mall onion, chopped
- 2 tablespoons prepared horseradish
Preparation:
Pack the quartered pickles back in jars. Mix sugar and dry mustard. Add remaining ingredients. Pour over pickles. Let stand at least 4 days in refrigerator before serving. Store in refrigerator.
More Pickles
Watermelon Pickles
Squash Pickles
Pickled Jalepenos
Pickled Okra
Dilled Green Beans
Green Tomato Pickles
Green Tomato Chutney
Green Tomato Relish
Pickles and Preserves
Vegetable Dishes
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