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2 qt. jar Kosher dill pickles (whole) 3 c. sugar 1 tbsp. vinegar 2 sm. onions, sliced 4 sticks cinnamon, broken
Instructions
Drain all juice from pickles. Cut the ends of pickles and slice crosswise. Add remaining ingredients. Refrigerate for 24 hours, turning several times. Pickles will keep indefinitely in refrigerator. Pickles may be returned to jar or put in Tupperware.
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