Mock Cherry Dills

photo by januarybride
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
16
ingredients
- 32 ounces dill pickles, cut into chunks
- 1 1⁄2 cups sugar
- 1 tablespoon white vinegar
- 6 cloves
- 1 cinnamon stick
directions
- 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!
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin