46 oz. jar dill pickles
1 1/2 c. cider vinegar
1 1/2 c. sugar
2 sticks cinnamon
9 whole cloves
- Drain pickles; cut in quarters lengthwise. Put back into jar; fill with cold water and refrigerate overnight.
- Put vinegar, sugar, cinnamon, and cloves in saucepan. Bring to a boil. Pour water off pickles and pour sauce over. Let stand overnight in refrigerator. The longer they stand, the better they get!
Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart. —