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SWEET DILL PICKLE SLICES
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| This is an Engle classic recipe. It has not been done in years owing to the need for canning/bottling the pickles, a disappearing art. |
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| Ingredients: |
1 gallon Kosher Dill Pickles
1/2 box of pickling spices, which comes in a 1.25 oz box
5 lbs. sugar
2 cups white vinegar
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| Procedures: |
Drain and slice the pickles.
Put into a large plastic container (12 x 14).
Cover the pickles with 4 trays of ice cubes on top of the pickles and let stand 4 hours.
Drain well.
Cover the pickles with the pickling spices, sugar and white vinegar.
Let stand for 4 DAYS! (On the 2nd day, add 1 small clove of garlic, minced)
Wash 8 1 pint Bell jars and let them dry.
Put the pickles in the cold, dry jars.
Boil the dome lids. While they are hot, put them on the pickle jars and tighten the lid rings.
When they cool, they should depress forming a seal on the jar
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