[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=””]Horseradish Dill Pickles[/title][fusion_text]Week of September 8th to September 12th, 2008
HORSERADISH DILL PICKLES (Thanks to a call from a Party Line Listener)
1 Big (2 Quart) Jar of Dill Pickles , purchased at store
Drain liquid and rinse pickles. Cut pickles into slices and put back in jar. Top with
5 oz. of Horseradish.
In a saucepan heat together, 2 Cups Sugar, 2/3 Cup Cider Vinegar and 1/3 Cup Water. Heat and stir until sugar is dissolved. Pour over pickles in the jar. Seal and turn upside down. Refrigerator for 24 hours before eating. Note: The caller said she reduced the sugar to 1 3/4 Cup.
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