Sweet and Spicy Dill Pickles

Chris got this recipe from one of her Juneau golf buddies, Rosie, who is one of the Low Tide Ladies.

• One Gallon Dill Pickles
• 6 Cups Sugar
• 1 ½ cups Cider Vinegar
• 1 ½ cup water
• 1 TBS Pickling Spice
• 1 TBS Red Pepper Flakes

 

1. Drain brine from dill pickles, save the jar.
2.  Slice whole pickles in to smaller, bite size pieces.  Return to jar. 
3. Combine remaining ingredients in a sauce pan.  Heat almost to boiling to dissolve sugar,  create syrup and combine flavors.  
4. Pour liquid syrup over pickle pieces in the original jar.  
5. Set aside for 1-2 weeks to let new flavors spice up the pickles.