Candied Dills Recipes

CANDIED DILLS

Steps:

• 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 one week and they will be ready to eat.
• Yield: 1 quart

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 DILL PICKLES

Steps:

• Drain off the pickles into a large bowl, reserving about half a cup of pickle juice (save for later). Slice whole pickles into slices (I prefer thick slices rather than thin slices).
• Cover the pickle slices with sugar and stir. Then pour the reserved pickle juice and half a cup of vinegar over the pickles. Stir thoroughly. Allow pickles to sit at room temperature for several hours, stirring occasionally, until sugar is dissolved.
• Place the heaping tablespoon of pickling spice into the center of the cheesecloth square. Tie up corners or secure it with a piece of string.
• Drop the pickling spice bundle into the pickle jar and return the pickles and juices back into the jar as well. Secure the lid and place it in the refrigerator. Pickles need to "sit" for about four days, but turn the jar upside down every so often to mix the juices.
• After 4-5 days the pickles are ready to enjoy!

GRANDMA'S CANDIED DILLS

Steps:

• 1. Buy the cheapest brand of dill pickles (pickles now come in 30 oz. jars instead of the old 32 oz. size) and drain (discard the juice that you drain off). Put into a bowl and add the sugar. With a wooden spoon stir.
• 2. Keep stirring from time to time until a syrup begins to rise and the sugar dissolves. Leave the bowl on the counter top (this step will take about 5-6 hours). When syrup has risen, add the Frank's Hot Sauce and stir.
• 3. Put slices from 2 cloves of garlic in the bottom of the pickle jar, add the pickles, then slices from 2 more cloves of garlic on top of the pickles. Pour the syrup over the pickles and then put the pickling bag on top. Put on lid and then refrigerate. After 24 hours remove the bag of pickling spices and discard. The pickles get real crispy.
• 4. Store in refrigerator. Enjoy!
• 5. Pat's Note: I put the spices in a coffee filter, twist the top of the coffee filter closed and tie it with a twist tie (like you get on a loaf of bread). Handy and easy.

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.

CANDIED CRUNCHY DILL PICKLE HUNKS..

Steps:

• 1. Drain pickles,save 1/2 of the jar juice, for later in the refrigerator. Slice pickles into hunks , and put into a bowl. Add sugar,and mix.Let stand at room temperature up to 12 hours. Mix a couple times ..to help dissolve the sugar. After 12 hours,sterilize the original jar and lid. Add vinegar to the hunks and mix. ALSO spices,,,, wrapped in cheesecloth., or you will have floating spices with your pickles... Put all this back into the original(now sterilized jar) with the sugar brine.. Add juice from the original jar to completely cover the pickles. Discard remaining original juice. Put in refrigerator. Shake jar a few time for a couple days. This is ready in a day...but much better after several days. ENJOY!
• 2. Sometimes I have 2 jars working, a couple days apart. One for me, and 1 for taking!...
• 3. Seconds count---especially when dieting LOL

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.

CARROTS WITH DILL

Steps:

• Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

SWEET DILL PICKLES

Steps:

• Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
• In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
• Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.

CANDIED DILLS

Steps:

• Drain the pickles, cut into 1/2-inch slices, and place them in a deep glass or ceramic bowl. Add the sugar and vinegar. Place the pickling spices in a small square of cheesecloth, tie it closed, and add to the bowl. Let stand at room temperature until the sugar is dissolved, about 4 hours. Pour the pickles into a 1-quart jar, cover, and refrigerate. These pickles taste best after 2 or 3 days. Remove the spice bag after one week.