Val must have given me this recipe that she had received from Aunt Ruth Ehlen. I don’t remember ever making this on the farm, so it must have come from the Reile’s Acres years.

Ingredients

 1 quart large dill pickles

 2 cups sugar

 ½ cup vinegar

Method

Drain pickles. Cut into chunks. Put back into jar and pour mixed sugar and vinegar over the pickle chunks. Let stand about 12 hours. Shake jars occasionally until sugar is dissolved. Do not heat any ingredients!!!