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    Deen-Candied Dills


    Source of Recipe


    net

    List of Ingredients




    Candied Dills

    1 quart whole dill pickles
    2 ¾ cups sugar
    ½ cup tarragon vinegar
    2 tablespoons pickling spice

    Recipe



    Candied Dills

    Drain the pickles, cut them into ½-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 one week and they will be ready to eat.

    Yield: 1 quart
 

 

 

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