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      (I haven’t ever had candied dill pickles – I’ve never even heard of this before – but I saw this recipe in one of my books & I thought it looked very interesting. Has anyone had these before???)

      1 quart whole dill pickles
      2 cups sugar

      Drain pickles well, slice thinly & return to jar (no juice included). Cover with 2 cups sugar. Put lid on jar.

      Shake & turn jar upside down frequently. Will be ready in 2-3 days.

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