Picnic Sweet Pickles

Serves: 5
Total Calories: 293
Yield: 1 quart


1 (32-ounce) jar whole dill pickle, drained
2 cups sugar
1/4 cup white vinegar
1/4 cup water
5 wholes cloves
2 to 3 1-inch cinnamon sticks


Rinse pickles well. Trim off ends of pickles, slice into chunks and return to jar; set aside. Mix remaining ingredients in a saucepan over medium heat. Simmer for 5 minutes; do not boil. Pour mixture over pickles in jar; seal jar. Let stand at room temperature for 24 hours before refrigerating.

Nutritional Facts:

Serves: 5
Total Calories: 293
Calories from Fat: 0

This Picnic Sweet Pickles recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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