Ingredients
1 jar (16 ounces) whole dill pickles, drained1/4 cup chopped onion2 to 3 tablespoons sugar1/2 cup yellow mustard
Preparation
Place the pickles and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in sugar and mustard. Store in an airtight container in the refrigerator up to 1 week.
