Ingredients
- 1 (46 ounce) jar dill pickles
- plain NOT KOSHER
- 3 cups sugar
- 1 cup vinegar
- 12 whole cloves
- 2 bay leaves
Instructions
- Drain juice from pickles,discard.
- Rinse pickles well, and cut into 1/2 inch cubes.
- Place back into jar.
- Bring sugar, vinegar, cloves and bay leaves to a boil in med.
- saucepan.
- Pour over cubed pickles.
- Place lid back on.
- Let stand for 24 hours in the boiled liquid.
- Pour liquid into saucepan and bring to a boil for the second time.
- Pour back into jar, covering the cubed pickles.
- Cool, then store in refrigerator.
- Note: time doesn't include standing time.
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