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Candied Dills




Source of Recipe


The Lady & Sons, Too!






Recipe Introduction


These pickles taste best after 2 or 3 days. Remove the spice bag after one week.





List of Ingredients



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






Instructions



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.
   
2. Place the pickling spices in a small square of cheesecloth, tie it closed, and add to the bowl.
   
3. Let stand at room temperature until the sugar is dissolved, about 4 hours.
   
4. Pour the pickles into a 1-qt jar, and refrigerate.
   






Final Comments


Yield: 1 quart