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1 quart dill 1 1/4 c. sugar 1 medium onion - sliced 3 Tbsp. vinegar 1 Tbsp. horseradish Drain pickles, saving drained pickle juice. Cut in strips. Put sugar, onion, vinegar, and horseradish in jar. Add small amount of juice drained from pickles. Stir in sugar until dissolved. Add pickles, then more juice until pickles are covered. Keep in refrigerator and shake occasionally to keep sugar dissolved. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |