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Candied Dills

Recipe information

  • Yield

    yields 1 quart

Ingredients

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

Preparation

  1. Drain the pickles, cut into 1/2-inch slices, and place them in a deep glass or ceramic bowl. Add the sugar and vinegar. Place the pickling spices in a small square of cheesecloth, tie it closed, and add to the bowl. Let stand at room temperature until the sugar is dissolved, about 4 hours. Pour the pickles into a 1-quart jar, cover, and refrigerate. These pickles taste best after 2 or 3 days. Remove the spice bag after one week.

Paula Deen's Kitchen Classics
TagsPickleCondimentSnackVegetarianNut FreeGluten Free5 Ingredients or FewerMake AheadNo-CookCookbooks
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