Mrs. Sullivan’s Pickle Re-do

1. Slice onion very thinly.

2. Chop green pepper (I prefer mine diced, but please proceed according to your tastes).

3. Drain all of the pickle juice into a large saucepan, reserving the pickles until step 6.

4. Add sugar, onion and green pepper to the pickle juice, and bring to a boil.

5. Turn the heat down, and allow to simmer until onions and peppers are the texture you prefer (I like my onions to maintain a bit of crunch).

6. Once onions and peppers are done to your liking, and sugar has dissolved, add the pickles, and cook a few minutes more.

7. Add the pickles to your hot, sterilized jars and seal them. (This recipe should make 3 and a half quart jars of pickles). Allow them to sit overnight. The safety button should then be depressed, and your pickles will be shelf-stable again. If the seal doesn’t ‘take’, then simply pop them into the fridge, and consume within 2 weeks (it won’t be difficult – promise!).