Ingredients
- 2 quarts non-kosher dill pickles (the cheapest supermarket brand you can find)
- 4 cups regular white sugar
- 2 cups white vinegar
- 3 -4 bay leaves
- dry ones
- 5 whole cloves
- 12 teaspoon dill seed
Instructions
- Drain the pickles and half or quarter them long way depending on size.
- Soak them overnight in cold water change once.
- Drain the pickles and leave in the bowl.
- Mix sugar, bay leaves, vinegar, cloves, dill seed, and bring to a boil.
- Pour over drained pickles and let stand overnight.
- Drain the pickles, reserve the syrup.
- Put the pickles back in the jars.
- Boil the reserved syrup 10 minutes and pour over the jarred pickles while still hot.
- I store them in the fridge in one big jar, the longer stored--and I mean months--the better the taste.
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