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Home Traditional Chex Mix With Butter

Candied Dill strips Recipe

Ingredients

How to make it

  • Drain the pickles, reserve the brine.
  • Cut pickles into thin strips.
  • Measure and return to jar with dried peppers and 3/4 cup of sugar PER EACH CUP of pickles.
  • Re-cover, with brine. Store a few days in the fridge.

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The Cook

lisawerner Columbus, OH

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