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!
CANDIED DILL PICKLES
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!
Provided by crimsontide
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT10m
Yield 32
Number Of Ingredients 3
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.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 18.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359.1 mg, Sugar 17.5 g
EASY CANDIED DILL PICKLES
These are so hard to stop eating! But, so easy to make......
Provided by Kathy W
Categories Other Appetizers
Number Of Ingredients 3
Steps:
- 1. Place sugar and vinegar in a bowl and stir until the sugar is dissolved. (This will take a couple of minutes)
- 2. Add the pickle pieces and mix well.
- 3. Cover and place in the refrigerator for 4 hours or longer. Stir occasionally. The longer they sit, the more candied they become.
CANDIED DILL PICKLES
These taste like "homemade" but with a fraction of the effort. I like to keep a jar of them in the refrigerator to add to tuna salad and sandwiches.
Provided by TPubmgjbd
Categories < 30 Mins
Time 20m
Yield 1 quart
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1641.7, Fat 0.8, SaturatedFat 0.2, Sodium 5015, Carbohydrate 415.9, Fiber 6.3, Sugar 407.2, Protein 3.4
CANDIED DILLS
Pickle fans love this simple yet sweet dill pickle recipe. Sugar, vinegar and pickling spice turns whole dills into candied pickles. Perfect alone, topping burgers or with sandwiches.
Provided by Paula Deen
Categories cookout sweets vegetables
Time 4h
Yield Yield 1 Quart
Number Of Ingredients 4
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
CHRISTMAS PICKLES
A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still "Dr. Rhodes' pickles." These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving-and it's a tasty twist on the classic Christmas pickle tradition. -Patricia Martin, Shelby
Provided by Taste of Home
Time 35m
Yield 6-1/2 quarts.
Number Of Ingredients 11
Steps:
- Drain pickles, reserving juice; set juice aside. Cut pickles into 1/2-in. slices; set aside. In a large stockpot, combine sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks and pickle juice. , Cook over medium heat sugar is dissolved, about 10 minutes, stirring occasionally. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; cool slightly. Discard cinnamon sticks. , In a large bowl, combine cherries, onions and pickle slices. Pour liquid over pickle mixture. Stir in oil., Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among jars. Cover and store in the refrigerator up to 1 month.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET DILL PICKLES
These pickles soaked in a sugar mixture taste just like candy! They take some time to make, but are a sweet treat.
Provided by SUSANNAH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 14h35m
Yield 64
Number Of Ingredients 5
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.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 13.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359 mg, Sugar 12.8 g
More about "easy candied dill pickles recipes"
MAMA'S CANDIED DILL PICKLES! - SWEET TEA AND CORNBREAD
From sweetteaandcornbread.net
Estimated Reading Time 4 mins
CANDIED DILL PICKLES RECIPE | RECIPELAND
From recipeland.com
EASY DILL PICKLE SPEARS RECIPE | MYRECIPES
From myrecipes.com
SWEET PICKLES - SOUTHERN PLATE
From southernplate.com
INA'S CANDIED DILL PICKLES | JUST A PINCH RECIPES
From justapinch.com
DILL PICKLES RECIPE - A FARMGIRL'S KITCHEN®
From afarmgirlskitchen.com
EASY KETO PICKLE CHIPS - PRIMAL EDGE HEALTH
From primaledgehealth.com
EASY AMISH DILL PICKLES | AMISH PICKLE RECIPE » AMISH 365
From amish365.com
BEST EASY SWEET & SPICY DILL PICKLES | HOMEMADE PICKLES
From joyfulhealthyeats.com
REFRIGERATOR DILL PICKLES - THE SEASONED MOM
From theseasonedmom.com
CREATING OUR OWN CANDIED DILL PICKLES BECAUSE NOBODY ELSE WILL
From gourmandistan.com
HOW TO MAKE DILL PICKLES (EASY CANNING RECIPE) - HOMESTEAD ACRES
From homestead-acres.com
EASY CANDIED DILL PICKLES RECIPES
From easytimerecipes.com
RECIPE FOR CANDIED DILL PICKLES - EASY RECIPES
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love