Candied Dill Pickles

Recipe by TPubmgjbd
READY IN: 20mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain pickles discarding liquid.
  • Cut the pickles into 1/4-inch slices (I actually like them cut a little thicker than this... between 1/4-inch and 1/2-inch).
  • Place cut pickles back into the jar.
  • Tie the pickling spices into a piece of muslin and place into the jar.
  • Heat vinegar and sugar just until sugar dissolves.
  • Pour over pickles.
  • Refrigerate pickles for four days, shaking the jar each day.
  • At the end of one week, remove the bag of spices.
  • Pickles are ready to use after four days and keep indefinitely in the refrigerator.
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