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Candied Pickles

A sweet and spicy condiment that's so delicious, made in your very own kitchen. They are so good you'll want to slap your Mama!! Scroll down for the recipe. My address is: Hands That Cook P.O. Box 44 Choc, Al. 36254 Candied Pickles 1 quart hamburger dill pickles that are sliced (not kosher dill) Pour out the liquid in the pickle jar and rinse the pickles several times leaving them in the jar they came in....set aside. Make Syrup 2 cups sugar 1 tsp. regular yellow mustard 1/4 to 1/2 tsp. red pepper flakes 1/2 cup tarragon vinegar Mix all the syrup ingredients together in a pan and bring to a boil, slowly over a medium to medium low heat. After it comes to a boil, remove from heat immediately and Let it cool to room temperature, Pour over the pickles in the jar. Let them stay at room temperature for 3 or 4 days then refrigerate. They are ready to eat. I tasted them the same day I made them and they had already turned sweet and very good. You can use an equal amount of Splenda instead of sugar if you are diabetic or must watch your sugar intake.