- Cooking Time:
- Servings: 28
- Preparation Time: 10
BackstoryThis one is from 2002 from the AJC and the admission's clerk at HMC makes them for all parties in her department and everyone loves them :O)
Lydia Pickles' put sweet spin on dills
By THE FOOD GODDESS
Atlanta Journal-Constitution Staff Writer
If you remember, K Corn was in a pickle over a sweet pickle recipe that uses dill pickles. There were many responses, and the goddess sends a great big hug for all of your efforts.
Meredith Holt of Sugar Hill sent in a recipe that sounded like the one K was looking for. She writes, "My mother, 88 years young, who lives in northwestern Ohio, has been making these for many years and calls them 'Lydia Pickles.' Her lady friends from her church Lydia Circle love them, and they are a staple at their church luncheons and bazaars."
These pickles will continue to sweeten over time.
- 1 (46-ounce) jar dill pickles, drained
- 2 cups granulated sugar
- 1 tablespoon white vinegar
- Slice pickles into 3/4-inch chunks and put back into original jar. Cover with sugar and vinegar. Put on original lid and shake it a few times. Leave on the counter and shake or roll several times throughout the day. After sugar is dissolved, place in the refrigerator. Makes its own juice.
- Per serving: 12 calories, no protein, 3 grams carbohydrates, no fiber, no fat, no cholesterol, 425 milligrams sodium. 1