Candied Pickle Sticks

Recipe Ingredients

1		Pickles; sour or dill - drain
3 cups	594g / 20oz	Sugar
1/4 cup	15g / 0.5oz	Pickled sweet cherry peppers
2 teaspoons	10ml	Onion; instant - minced
1 teaspoon	5ml	Celery seed
1 teaspoon	5ml	Mustard seed
1/2 teaspoon	2.5ml	Dried hot peppers - crushed

Recipe Instructions

NOTE: The pickled sweet cherry peppers should be coarsely chopped.

Remove the tips from the pickles. Cut the pickles into medium sticks, drain. Mix the pickles and the remaining ingredients in a glass bowl and cover.

Refrigerate for at least 12 hours. Stir the pickle mixture until all the sugar is dissolved. Pack the pickles in small jars and add the syrup to cover them.

Cover and refrigerate for at least 24 hours before using but no longer than 2 weeks.

Makes 1 quart of candied pickle sticks.

Source:
Jo Anne Merrill

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