Six Week Pickles
From Dill to Sweet
This recipe was given to me by Stella Dinse in Boston, New York.
1 quart 4-oz. jar of whole dill pickles
3 cups white sugar
1 1/2 handfuls brown sugar (about 1/2 cup)
3 shakes of garlic salt
1 1/2 teaspoons pickling spice
3/4 cup white vinegar
3-oz. cold water
Drain juice from dill pickles, slice pickles lengthwise in quarters and put back in jar. Place remaining ingredients in two-quart saucepan and heat just to a boil over medium heat. Pour over pickles, close jar and refrigerate for 6 weeks.