Another recipe from Lisa, one of my favorite young gals to be around! (But then everything is relative.) She says these are easy and great if you like your pickle a tad sweet. And the Milwaukee dill pickle is really good! Notice how you make and refrigerate for 6 DAYS before you can eat them.
- Drain liquid from pickle jar, but RESERVE 1 cup of that liquid.
- Wash the pickle jar and lid so you can reuse it later in recipe.
- Put that 1 cup of reserved pickle juice into saucepan, add the sugar and white vinegar.
- Bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes).
- Put cloves and cinnamon stick back into same pickle jar you washed.
- Add pickle chunks and sauce pan of liquid.
- Put lid onto jar.
- Refrigerate 6 days and enjoy!
OK, these have been made and are in the fridge for the 6 day wait. I snuck a tastes of the "sweet" pickle juice and it was fabulous, so I anticipate these will be equally wonderful. Stay tuned. . . VERY good stuff. I used both traditional inexpensive hamburger dills (pre-sliced) and expensive homestyle dills from a local market (which I sliced myself). While the hamburger dills took on the flavors much more quickly, both were good after 6 days. I could not really detect the clove or the cinnamon in the final product though which was a bummer. What a fun recipe this was! Thanks WiGal! Made for VEG*N tag July 2009