Candied Dills

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  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 20 min
  • Inactive: 4 hr
  • Yield: 1 quart
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1 quart whole dill pickles

2 3/4 cups sugar

1/2 cup tarragon vinegar

2 tablespoons pickling spice


  1. 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.