These pickles are really good on burgers and sandwiches. They are crispy and have just a hint of dill and a hint of sweetness – a really nice combination of flavors. If I don't have a jar in the fridge, Justin isn't happy. It is nice to add some drained, sliced jalapenos in it as well if you want a little kick.
32 oz. jar Dill hamburger-sliced pickles
2-1/2 c. sugar
½ c. white vinegar
Pour off the juice of the pickles and put the pickles in a bowl; discard the juice. Stir in the sugar and vinegar and let it sit. Stir often until all of the sugar is dissolved. Put the pickles and new juice back in the jar and keep refrigerated.
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