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Candied pickle sticks

Yield: 8 Servings

1 qt Pickles; Sour Or Dill; Drain      3 c Sugar
1/4 c Pickled Sweet Cherry Peppers      2 ts Onion; Instant Minced
1 ts Celery Seed      1 ts Mustard Seed
1/2 ts Dried Hot Peppers; Crushed

NOTE: The pickled sweet cherry peppers should be coarsely chopped. Remove the tips from the pickles. Cut the pickles into medium sticks drain. Mix the pickles and the remaining ingredients in a glass bowl and cover. Refrigerate for at least 12 hours. Stir the pickle mixture until all the sugar is dissolved. Pack the pickles in small jars and add the syrup to cover them. Cover and refrigerate for at least 24 hours before using but no longer than 2 weeks. Makes 1 quart of candied pickle sticks.

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More