1 quart plain whole dill pickles (Kosher dills may be used)
1 cup granulated sugar
1/4 teaspoon alum
1 cup water
Bring water and sugar to boil. Set aside to cool. Add alum and mix well. Pour over pickles which have been rinsed with cool water and cut in halves. Refrigerate overnight in original jar. Very crisp and sweet.
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