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CANDIED DILLS




Source of Recipe


Recipe courtesy Paula Deen


Recipe Introduction



Recipe Summary
Prep Time: 20 minutesInactive Prep Time: 4 hours
Yield: 1 quart






List of Ingredients







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


Recipe



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.