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Sweet-Dill Chips

Serves: 3

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   1 46-ounce jar dill pickles, (kosher baby dills)
   3 cups sugar
   2 cloves garlic sliced
   1 cup cider vinegar
   10 cloves
   1 cinnamon stick


Drain pickles and discard liquid. Cut into chunks and pack back into same jar or into 2 or 3 smaller jars. Combine sugar, garlic, vinegar, and spices in saucepan and bring to boil; simmer 5 minutes. Pour sauce over pickles; cool. Cover jars with lids and refrigerate. Flavor improves after 5 days.

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