*One of Mary Myrick’s best recipes*

Ingredients:

• 1 qt. jar of whole Kosher dill pickles
• 2-1/2 cups sugar
• 1/4 cup vinegar
• 1/4 cup water

Drain the pickles thoroughly and discard liquid, but, save the jar. Cut pickles into spears or thick chunks and return to the jar. Combine sugar, vinegar and water and pour over the pickles in the jar. Screw the lid snugly onto the jar. Invert the jar on a flat surface. Continue inverting every so often until the sugar is dissolved. Refrigerate for 2-3 days before serving. The vinegar mixture may be used again.

These are very good. They are not as sweet as commercial sweet pickles.