Sweet Dills

(recipe compliments of my friend, Sandy)

1 quart kosher dill whole pickles, drained and sliced
1 1/2 cups sugar
2/3 cup water
1/4 teaspoon celery seed
1/2 teaspoon mustard seed

Bring the sugar, water, celery & mustard seeds to boil and boil
for 2 minutes. Place sliced pickles back in original jar. Pour hot
syrup mixture over top while still hot. Cool - Refrigerate. Let
stand for 2 to 3 days.

English Pea Salad

1 15 oz. can very young early peas (Le Sueur)
1/4 cup diced onion
2 hard-boiled eggs, crumbled or diced
2-3 T mayonnaise
salt & pepper to taste
chopped pimento (optional)*

Drain peas well in colander. In a medium bowl, place peas, onion, eggs, and mayonnaise and toss lightly to combine and coat peas. Season with salt and pepper to taste. Add pimento, if desired. (this recipe can easily be doubled or tripled.)

*I used sun-dried tomatoes instead

Serves 4

Super quick and easy, this makes a nice summer side dish. It lends itself well to a variety of additions: roasted red pepper, crumbled bacon, shredded or cubed cheese, celery, pickle - use your imagination. Adding some chunked tuna, chicken, or turkey would make a nice main dish.