1 qt Pickles; Sour Or Dill; Drain
3 c  Sugar
1/4 c  Pickled Sweet Cherry Peppers
2 ts Onion; Instant, Minced
1 ts Celery Seed
1 ts Mustard Seed
1/2 ts Dried Hot Peppers; Crushed

NOTE: The pickled sweet cherry peppers should be
coarsely chopped.

Remove the tips from the pickles. Cut the pickles
into medium sticks, drain. Mix the pickles and the
remaining ingredients in a glass bowl and cover.
Refrigerate for at least 12 hours. Stir the pickle
mixture until all the sugar is dissolved. Pack the
pickles in small jars and add the syrup to cover them.
Cover and refrigerate for at least 24 hours before
using but no longer than 2 weeks.

Makes 1 quart of candied pickle sticks.