Candied Dill Pickles Recipe - Allrecipes.com
  • READY IN 7+ days

Candied Dill Pickles

Recipe by  

"My backwoods Mississippi grandmother loves to can her own sweet pickles! Here's how she does it! My grandmother stresses that you shouldn't leave them unrefrigerated for more than four or five hours, or they may not keep. She says it's easy and very good! My grandmother rotates the can by turning it upside down every other day, then back over. Within about a week, the pickles will be sweet and delicious!"

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Ingredients Edit and Save

Original recipe makes 32 servings Change Servings
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Directions

  1. Stir sugar and cider vinegar together in a large bowl until the sugar is dissolved. Add pickle slices and stir to coat. Pour into a jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 7 days 10 mins
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Reviews More Reviews

Nov 01, 2012

These were very good. I added some pepper sauce to make them hot. My husband loved them.

 

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Nutrition

  • Calories
  • 72 kcal
  • 4%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 359 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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