- Cooking Time: none
- Servings: approx. 80 pickles
- Preparation Time: 10
- 1 Gallon Kosher Dill Pickles - Cut in strips or by the ones already in strips
- 1 cup Taragon white wine vinegar
- 5 lbs. Sugar
- 2 Tbsp. Mustard Seed
- 1 1/2 tsp Garlic powder
- Drain ALL pickle juice from the pickles. In a large bowl mix all above ingredients thoroughly. Add pickles. Stir everyday for 5 days. Put in sterilized jars with lids. Keep refrigerated.
NotesMy mom gave me this recipe and I love it. I use these pickles for deviled eggs and mac salad. My daughter eats them like candy. If you like sweet pickles you'll love these.