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Candied Dill Pickles with Cherries


Course : Pickles
Serves: 4 - 6
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Ingredients:


1 quart dill pickles -- (not kosher)

2 cups sugar

1/4 cup maraschino cherries -- whole or skim

1 cup vinegar

1 piece bay leaf

2 whole cloves
 

Preparation / Directions:


Slice pickles into sticks, soak overnight in cold water. Next morning make a syrup of sugar, vinegar, bay leaf and cloves. Bring to a boil. Drain pickles and place half of cherries in bottom of glasss container. Put well drained pickles in and remaining cherries. Pour syrup over and cover tightly. When cool refrigerate for several days. Use within 6 weeks or so.

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