Candied Dills

Total Time:
4 hr 20 min
Prep:
20 min
Inactive:
4 hr

Yield:
1 quart
Level:
Easy

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

Drain the pickles, cut them into 1/2-inch slices, and place them in a deep glass bowl or ceramic dish. Combine the pickles with the sugar and vinegar. Place the pickling spices in a small square of cheesecloth, and tie it closed with a string. Add the spices to the bowl. Let the pickle mixture stand at room temperature until sugar is dissolved, approximately 4 hours. Pour the pickle mixture into a 1-quart jar, cover, and refrigerate. Remove spice bag after 1 week and they will be ready to eat.


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