| | Directions | | Drain liquid from pickles into a pan and mix all the above ingredients with the liquid. Stir over medium heat until mixture is hot but not boiling and sugar is dissolved. While this is heating (stir occasionally), cut pickles into bite-size pieces into a glass bowl then pour liquid over them. Let cool, cover and keep in refrigerator. |
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| Ingredients | | - |  | 1 jar Kosher petite dills (46 ounce jar) |
| - | | 1 cup Sugar |
| - | | 5 ounces ground horseradish |
| - | | 1 teaspoon celery seed |
| - | | 1 onion, diced fine (medium) |
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