- Cooking Time: 10
- Servings: 10
- Preparation Time: 10
- 1 quart dill pickles
- 2 cups sugar
- 1/2 cup vinegar
- 1/2 tsp celery seed
- 1/2 tsp mustard seed
- 2 canned chipolte peppers with 1 Tbsp adobe sauce
- Wash one quart dill pickles and slice 1/2 inch thick. Put back into jar.
- Boil sugar, vinegar, seeds and peppers 2 minutes. Cool and pour over pickles. Let stand in frip for at least 24 hours.
Breads and Breakfasts: Bakin' Without Eggs...or Dairy!
MY KIDS REALLY EAT THIS! Turner Parents Cookbook 2013See More
Mascarpone Brownies With Honey Chocolate Sauce
Red Snapper Livornese
Beer Cheese in a Bread BowlSee More