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Candied Dills

List of Ingredients




2 qt. dill pickles
1 tsp. caraway seed
3/4 c tarragon vinegar
1/2 tsp. celery seed
2 C. sugar
1 tsp. mustard seed

Recipe




Drain pickles. Cut into 1/2" chunks. Combine pickle slices, vinegar, sugar and spices. Let this mixture stand at room temperature, stirring occasionally until sugar is dissolved. Put pickles and juice in jar. Refrigerate for 3 days before serving. Do not use pickle juice that was drained of. This recipe is excellent to use for pickles that are a little soft.