Candied Dills Recipes

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CANDIED DILL PICKLES



Candied Dill Pickles image

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

1 quart whole dill pickle (any brand off the shelf)
1/2 cup cider vinegar
2 cups sugar
2 tablespoons mixed pickling spices

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



Candied Dills image

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

1 gallon dill pickle slices, drained
5 pounds white sugar
2 tablespoons pickling spice
2 teaspoons ground cinnamon

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

HOMEMADE SWEET DILL YUM-YUM PICKLES



Homemade Sweet Dill Yum-Yum Pickles image

These are made with store-bought dill pickles in the jar and are 100% better than the ones you purchase at the store and they stay crunchy! I use Claussen garlic dills or Vlassic dills but you may use your own favorite brand or use your own homemade dill pickles, I like either brands for the extra crunch, use regular or large size size dills not the small baby dills----plan ahead this needs a few days before the pickles are ready ;-)

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time P2D

Yield 2 (32-ounce) jars pickles

Number Of Ingredients 5

2 (32 ounce) jars large-size garlic dill pickles (drained and washed under cold water)
4 cups white sugar, divided (measured exactly)
1/2 cup white vinegar
1/2 cup water
1 tablespoon pickling spices

Steps:

  • Slice the washed pickles into about 1/4 to 1/3-inch slices, then place in a medium bowl.
  • Pour 2 cups sugar over the slices and toss/stir to coat with the pickle slices.
  • Allow to sit out at room temperature for 24 hours tossing several times with a spoon during the 24 hours (I just leave a spoon in the bowl, juice will gather in the bowl, do not drain!).
  • After the 24 hours (do not drain the juice in the bowl) in a medium saucepan combine 2 cups sugar, vinegar, water, pickling spice; bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes).
  • Make certain that the bowl is Pyrex or heat-proof or it might crack when you pour the boiling water into it -- pour the water mixture over the sugared pickles and the sugar juice that has gathered in the bowl; mix very well with a spoon.
  • Allow the mixture to stand at room temperature for about 8 hours or overnight.
  • Drain pickles (you don't have to completely drain).
  • Transfer pickles to clean glass jars and store covered or uncovered in refrigerator.
  • Serve cold.

Nutrition Facts : Calories 1725.1, Fat 1.7, SaturatedFat 0.4, Sodium 11725.3, Carbohydrate 438.1, Fiber 11, Sugar 432, Protein 5.7

CANDIED DILLS



Candied Dills image

Yield yields 1 quart

Number Of Ingredients 4

1 quart whole dill pickles
2 3/4 cups sugar
1/2 cup tarragon vinegar
2 tablespoons pickling spice

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.

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