Quick Bread and Butter Pickles from Gooseberry Patch Christmas Book 2
1 qt. jar kosher dill pickles
2 cinnamon sticks
1 small onion, sliced
1 1/2 c. sugar
2 TBS white vinegar
Drain pickles and slice into 1/2" chunks. (I discarded the end pieces). Place back in clean jar. In a small bowl, combine sugar, vinegar, onions and cinnamon sticks. Pour over pickles. Replace lid and put in fridge. Stir mixture once per day, for 3 days. Your pickles are ready to serve after 3-4 days.
*NOTE* I added a splash of water to my sugar mixture to "loosen" it up a little to pour.
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