Candied Dills

(from rwhitson’s recipe box)

Source: Paula Deen

Prep time: 20 minutes

Ingredients

  • 1 quart whole dill pickles
  • 2 3/4 cups sugar
  • 1/2 cup tarragon vinegar
  • 2 tablespoons pickling spice

Directions

  1. Drain the pickles, cut them into 1/2-inch slices, and place them in a deep glass bowl or ceramic dish.

  2. Combine the pickles with the sugar and vinegar.

  3. Place the pickling spices in a small square of cheesecloth, and tie it closed with a string.

  4. Add the spices to the bowl.

  5. Let the pickle mixture stand at room temperature until sugar is dissolved, approximately 4 hours.

  6. Pour the pickle mixture into a 1-quart jar, cover, and refrigerate.

  7. Remove spice bag after 1 week and they will be ready to eat.

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