Easy Chipolte Pickles
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.