Marjorie’s Pickles

Ingredients:
½ gallon Kosher Dill pickles (I like the smaller to medium size pickles)
3 ½ cups sugar
6 tablespoons cider vinegar
3 sticks cinnamon, broken
3-4 garlic buttons, chopped

Directions:
1. Drain pickles, cut into 1 inch pieces and place in large glass bowl.
2. Add remaining ingredients.  Stir to mix.  Let stand on counter for 2-3 days, stirring occasionally.
3. Put back into original pickle jars.  Refrigerate.  Best after refrigerated for at least 2-3 days, but a week is even better!

Marjorie Thistlewaite (JB’s mom) gave me this recipe in Chillicothe at one of their huge Thanksgiving feasts.  I believe it was in 1986.  It has since become a tradition at Vaughn family gatherings, too.  These pickles are so easy to make and are better than any homemade or store bought pickles I have ever had.  Trying is believing!