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Repickled Pickles

Name: Repickled Pickles
Total time: 73 h
Ingredients: 1 (32-ounce) jar, dill pickles, drained, rinsed, and sliced into 1/4-inch rounds; 1 1/2 cups, sugar, for brining; 1/2 cup, cider vinegar; 1 teaspoon, celery seeds; 2 , cinnamon sticks, broken into rough pieces

Appears in Cook's Country February/March 2010

Re-pickling dill pickles turns them into sweet-sour dilly pickles.

YIELD 16 (Makes 1 quart)

TIME 1 hour, plus 3 days marinating

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Gather Your Ingredients

1 ½ cups sugar, for brining

1 teaspoon celery seeds

2 cinnamon sticks, broken into rough pieces

Before You Begin

It's best to use whole pickles, as presliced pickle "chips" will taste too briny.

Instructions

Combine pickles, sugar, vinegar, celery seeds, and cinnamon in large bowl. Let stand at room temperature, stirring occasionally, until sugar dissolves, about 45 minutes.

Transfer pickles and homemade brine to jar and refrigerate. Let pickles marinate at least 3 days, shaking once each day. Serve. (Pickles can be refrigerated in airtight container for up to 1 month.)

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