[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Another Sweet Dill Pickle[/title][fusion_text]September 29th to October 3rd, 2008
ANOTHER SWEET DILL PICKLE (Thanks to a call from a Party Line Listener)
1 Quart Dill Pickles, drain and cut into chunks
1 1/2 Cups Sugar 1 Tsp. Celery Seed
1 Tsp. Mustard Seed 1 Tbs. White Vinegar
A few drops of Green Food Coloring, optional
Mix together the sugar, celery seed, mustard seed and vinegar until the sugar is dissolved. Add a few drops of green food coloring if you want to. Pour over pickles in the jar. Tighten cover on jar and refrigerate. Ready to eat in a day or two.
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