Candied Crunchy Dill Pickle Hunks Recipes

CANDIED DILL PICKLES

Steps:

• 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.

CANDIED DILLS

Steps:

• Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon.
• Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.

CANDIED DILL PICKLES

Steps:

• 1. Drain pickles and save juice. Cut whole pickles in 1/4 to 1/2 inch slices. Thicker slices seem more crunchy when finished. Mix 2 cups sugar with pickles, cover, and set aside at room temperature overnight. Stir pickles several times during this period.
• 2. The next day drain liquid that has accumlated in pickle bowl. In saucepan mix 2 cups sugar, vinegar, pickle juice, spices, and red pepper. Bring this mixture to a boil. Sugar should be dissolved. Pour over drained pickles chunks and stir. Cover bowl and set aside at room temperature overnight. Stir pickles several times during this period.
• 3. The next day pack pickles and brine which has accumlated in pint or half pint jars. Store in refrigerator. Pickles should be used within 3 months but they won't last that long!
• 4. NOTE: If you run low on liquid you can make more as in Step 2. Pickles should be covered with liquid in jars. I like the spices left in jars with pickles. If you prefer you can tie spices in cheese cloth and remove them from pickles before packing in jars. Your pickles will not be as spicy however and I think the zip is the real treat in this recipe.

CANDIED DILL PICKLES

Steps:

• 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.