Lunch: Candied Dills

A fun summer treat!

Ingredients

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

Instructions

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 one week and they will be ready to eat.
Yield: 1 quart

Reviews


Add a review for Candied Dills

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now