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Upside Down Pickles
From Stop and Smell the Rosemary
Ingredients:
1 jar (46 ounces) whole dill pickles, drained
2½ cups sugar
6 Tablespoons apple cider vinegar
1 teaspoon celery seeds
2 Tablespoons prepared horseradish
1 small onion, chopped
Recipe directions:
Slice pickles. Put them back in jar and set aside. Combine sugar, vinegar, celery seeds, horseradis, and onion. Pour mixture over pickles. Turn jar upside down and refrigerate 24 hours. Serve chilled. Yields 46 ounces.
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