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
CANDIED DILLS
This is an easy recipe for homemade sweet pickles without the fuss. It takes a while for all the sugar to dissolve, but it's worth the wait.
Provided by G. M. Steele
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT20m
Yield 150
Number Of Ingredients 4
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.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 15.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 194.4 mg, Sugar 15.3 g
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 YAMS
Provided by Kardea Brown
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the ends of the yams, then peel and cut the yams into 1/2-inch-thick circles. Add to a 2-quart baking dish. Set aside.
- In a medium pot, melt the butter over medium heat. Add the brown sugar and stir until thoroughly blended. Stir in the pineapple juice, cinnamon, vanilla and cloves. Taste the mixture to make sure it's sweet to your liking and pour over the yams. Spread the strawberry preserves on top of the yams.
- Cover the dish with aluminum foil and bake until the yams are semi-tender, about 40 minutes. Remove the foil and bake until the yams are caramelized, 20 to 25 minutes more.
- Plate and serve hot. And don't forget to pour the sauce from the baking dish on top!
GRANDMA'S CANDIED DILLS
Mom has made these for as long as I can remember. Everybody loves them. Kids call Mom (whether they're ours or not) Grandma. They come in the house and head for the refrigerator hunting for "Grandma's Pickles". Hence the name. I get the pickling spice from an Amish grocery store. Very easy to make and very tasty.
Provided by Patricia J.
Categories Other Snacks
Time 10m
Number Of Ingredients 5
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.
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
Steps:
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA'S CANDIED YAMS
This is an old family favorite. Simple to make and delicious.
Provided by Theresa Sandoval
Categories Side Casseroles
Time 4h
Number Of Ingredients 3
Steps:
- 1. Using a knife, poke holes in sweet potatoes. Place potatoes on a large baking sheet lined with foil, bake at 350 for 1 hour. 2. Let potatoes cool completely. After cooled, peel and slice into 1 ½ inch rounds. In an ungreased 9x13 baking dish put 1 layer of sweet potatoes, 1 cup of brown sugar and 1/3 of the bag of marshmallows. Put another layer of sweet potatoes the other 1 cup of sugar Cover and Bake at 325 for 3 hours, or until juice is the consistency of thick syrup, basting occasionally. Add remaining marshmallows and put under broiler until lightly browned.
GREAT-GRANDMA'S CANDIED YAMS
This is my great-grandma's candied yams recipe. I started making them a few years ago, now everyone asks for them every year. The secret I think is in the orange juice and slow cooking.
Provided by MARAH
Categories Side Dish Vegetables Sweet Potatoes
Time 4h15m
Yield 16
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil over high heat. Add yams and boil for 10 minutes. Drain and rinse twice with cold water. Soak in cold water for 15 minutes.
- While yams are soaking, preheat the oven to 275 degrees F (135 degrees C).
- Mix white sugar, brown sugar, cinnamon, and nutmeg together in a small bowl.
- Peel and cut yams into chunks and place in a large baking dish. Dot with butter and sprinkle with sugar mixture so all yams are coated. Carefully pour enough orange juice into the bottom of baking dish to measure 1/2 inch.
- Bake in the preheated oven, basting often, until yams are tender and the liquid is thick and sticky, 3 to 3 1/2 hours. Sprinkle with mini marshmallows. Turn on the oven's broiler. Broil until marshmallows are melted and toasty, about 5 minutes.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 73.4 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 8.5 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 54.7 mg, Sugar 17.1 g
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
CANDIED DILLS
Yield yields 1 quart
Number Of Ingredients 4
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.
GRANDMA TOLLI'S CANDIED YAMS
My grandma's candied yams are the best candied yams I have ever had! The pineapple is an awesome addition to this sweet dish.
Provided by ntolliver213
Categories Side Dish Vegetables Sweet Potatoes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium-low heat. Add pineapple juice, white sugar, brown sugar, cinnamon, and nutmeg; stir to combine and cook until sugars have dissolved, 2 to 3 minutes.
- Meanwhile, place drained yams in a casserole dish. Add pineapple chunks. Pour sauce over top.
- Bake in the preheated oven for 1 hour. Add marshmallows to the top and continue to bake until golden and melted, 10 to 15 minutes more. Let stand for 15 minutes before serving so sauce can thicken.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 83 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 5.5 g, Protein 2.3 g, SaturatedFat 3.8 g, Sodium 106.3 mg, Sugar 68.2 g
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