Best Candied Dills Recipes

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CANDIED DILLS



Candied Dills image

This is an easy recipe for homemade sweet pickles without the fuss. It takes a while for all the sugar to dissolve, but it's worth the wait.

Provided by G. M. Steele

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT20m

Yield 150

Number Of Ingredients 4

1 gallon dill pickle slices, drained
5 pounds white sugar
2 tablespoons pickling spice
2 teaspoons ground cinnamon

Steps:

  • Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon.
  • Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.

Nutrition Facts : Calories 61.5 calories, Carbohydrate 15.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 194.4 mg, Sugar 15.3 g

GRANDMA'S CANDIED DILLS



Grandma's Candied Dills image

Mom has made these for as long as I can remember. Everybody loves them. Kids call Mom (whether they're ours or not) Grandma. They come in the house and head for the refrigerator hunting for "Grandma's Pickles". Hence the name. I get the pickling spice from an Amish grocery store. Very easy to make and very tasty.

Provided by Patricia J.

Categories     Other Snacks

Time 10m

Number Of Ingredients 5

1 30- oz jar dill pickle slices
2 c sugar
2 Tbsp pickling spices
2 tsp frank's hot sauce
4 clove garlic, sliced thin

Steps:

  • 1. Buy the cheapest brand of dill pickles (pickles now come in 30 oz. jars instead of the old 32 oz. size) and drain (discard the juice that you drain off). Put into a bowl and add the sugar. With a wooden spoon stir.
  • 2. Keep stirring from time to time until a syrup begins to rise and the sugar dissolves. Leave the bowl on the counter top (this step will take about 5-6 hours). When syrup has risen, add the Frank's Hot Sauce and stir.
  • 3. Put slices from 2 cloves of garlic in the bottom of the pickle jar, add the pickles, then slices from 2 more cloves of garlic on top of the pickles. Pour the syrup over the pickles and then put the pickling bag on top. Put on lid and then refrigerate. After 24 hours remove the bag of pickling spices and discard. The pickles get real crispy.
  • 4. Store in refrigerator. Enjoy!
  • 5. Pat's Note: I put the spices in a coffee filter, twist the top of the coffee filter closed and tie it with a twist tie (like you get on a loaf of bread). Handy and easy.

CANDIED DILLS



Candied Dills image

Yield yields 1 quart

Number Of Ingredients 4

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

Steps:

  • 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.

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