Photo: Candied Dills Recipe
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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By beaucole_5949945
huntsville, AL
on November 20, 2007
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I just wanted to say these are some of the easiest pickles ever made and they taste exceptional!I made these last year and they were gone in no time flat. I prefer the hot and spicey whole dills cut into thick slices. I am now making for teacher gifts and can't wait to share! Thanks Paula, you're great!
By grammieshaus_59...
Sheboygan, WI
on August 16, 2006
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This is such a simple recipe my older kids make these from time to time!
By judyplays_5759571
Bethany, OK
on July 13, 2006
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I cut my slices,combined my sugar and vinegar and left in a bowl for 4 hours. The sugar never disolved! I removed the pickles from the sugar and vinegar and heated it. Then I cooled it. Then I put it in a jar. The pickles got smaller and smaller! I am 70 years old, have made a lot of pickles, never have I had a failure like this! I used pickles I bought which were in the refrigerator section at the grocery store. Could this have been the problem? This is not a four star recipe, believe me. Judyplays, but not with this recipe!
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