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Candied Dills
Prep Time: 20 minutes
Inactive Prep Time: 4 hours
Yield: 1 quart
1 quart whole dill
pickles
2 3/4 cups sugar
1/2 cup tarragon vinegar
2
tablespoons pickling spice
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.
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