Grandmas Candied Dills Recipes

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GRANDMA'S DO-OVER PICKLES (AKA SWEET DILL PICKLES)



Grandma's Do-Over Pickles (Aka Sweet Dill Pickles) image

This recipe is kind of like going thru one of those unincorporated villages - short & simple, so don't miss it.

Provided by Gagoo

Categories     Lunch/Snacks

Time 15m

Yield 1 jar, 6 serving(s)

Number Of Ingredients 3

1 (32 ounce) jar dill pickles
1 1/2 cups sugar
1 cup vinegar

Steps:

  • Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
  • Pour juice over pickles, put lid on & let the pickles set for a while, the lid should "pop" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
  • After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.

Nutrition Facts : Calories 218.9, Fat 0.2, SaturatedFat 0.1, Sodium 1334.6, Carbohydrate 54, Fiber 1.7, Sugar 51.9, Protein 0.9

GRANDMA'S DILL PICKLE RECIPE



Grandma's Dill Pickle Recipe image

How to make classic homemade dill pickles using fresh cucumbers, dill, spices, and brine. This recipe follows a simple hot water bath method.

Provided by Lovely Greens

Categories     Appetizer

Time 1h15m

Number Of Ingredients 9

Pickling cucumbers / gherkins
1 Tbsp Dill leaves (per quart)
1-2 whole Dill flower heads (per quart)
1/2 tsp Peppercorns (per quart)
2 cloves of Garlic (per quart)
Water
White vinegar
Sea salt or Kosher salt
Preserving jars & lids

Steps:

  • Sterilize your preserving jars with either boiling water or by placing them in an oven at 130°C/265°F for thirty minutes. Whatever your method of sterilization, allow the jars to cool before packing them with your ingredients. While they're cooling, take your jar's lids and place them in bowl of boiling hot water. Leave them there until you need to fit them onto the jars.
  • Wash your gherkins and start packing them into your jars. If they're small, pop them in whole but if medium to large cut them into slices. This helps to get more into the jar and also for easier serving once the jar is opened. For each quart of pickles you'll add half a teaspoon of black peppercorns, two whole garlic cloves and plenty of dill.
  • Make the brine: for approximately every four quarts of tightly packed gherkins you'll need to bring two quarts of water and one quart of white vinegar to a boil. Add 1/2 cup of salt and stir until dissolved. Let this cool until just warm and then pour it into each of the jars, filling to a centimeter (just less than 1/2") below the top of the jar's brim.
  • Clean the tops of the jars then fit on your preserving lids and screw the rings on. Most every preserving recipe will tell you to not over-tighten the rings but in my experience I've found that it's best to twist them on fully but not super tight. If they're too loose then the contents of your jars can leak out in the water bath.
  • Place a metal preserving rack or towel at the bottom of a deep preserving pan and then place the jars inside. The jars should be at least an inch apart and the pan needs to be deep enough to have the jars inside with over an inch of water comfortably covering the tops.
  • Cover the jars with warm/hot water from the tap then bring the pan to a boil. Boil the jars for fifteen minutes then lift them out of the water. If you're using a towel at the bottom of the pan then you'll need a 'jar lifter' tool available at many kitchen shops. Set the jars on the counter and allow to cool. You'll know that the jars are properly sealed when you hear the lids popping.
  • Allow the pickles to infuse with the brine for at least two weeks before eating them. Stored in jars in a cool pantry your pickles will last up to a year, though I doubt you'll be able to let them sit there that long.

Nutrition Facts : Calories 64 kcal, ServingSize 1 serving

CANDIED DILL PICKLES



Candied Dill Pickles image

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

2 ¾ cups white sugar
⅓ cup apple cider vinegar
1 (32 ounce) jar dill pickle slices, drained

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 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

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.

GRANDMA'S DILL PICKLES



Grandma's Dill Pickles image

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

11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies

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 DILL PICKLES (TASTE OF HOME RECIPE)



Grandma's Dill Pickles (Taste of Home Recipe) image

These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. They are already great and have only sat for 2 weeks in the brine! My family is requesting I make as many as possible!

Provided by Jilly in Michigan

Categories     Very Low Carbs

Time 2h

Yield 9 quarts

Number Of Ingredients 7

11 cups water
5 cups white vinegar
1 cup canning salt
12 lbs pickling cucumbers, halved lengthwise
9 heads fresh dill
18 garlic cloves
18 small dried hot chili peppers (optional)

Steps:

  • In a dutch oven bring water, vinegar and salt to a boil; boil for 10 minutes.
  • Pack cucumbers into quart jars within 1/2 inch of top.
  • Place one dill head, two garlic cloves and two peppers in each jar.
  • Ladle boiling liquid over cucumbers, leaving 1/4 inch head space.
  • Place lids and screw on bands fingertip tight.
  • Process for 10 minutes in a boiling water bath.

Nutrition Facts : Calories 127.7, Fat 0.7, SaturatedFat 0.2, Sodium 12603.4, Carbohydrate 25.2, Fiber 3.2, Sugar 10.7, Protein 4.3

OH SO GOOD SWEET DILL PICKLES



Oh so Good Sweet Dill Pickles image

from Bon Apetit and tweaked a bit. The pickles are dill but with a sweet taste. You can make these one week ahead of time, and they should keep for 2-3 weeks, but I bet you eat them before that! These are great for summer relish trays by the BBQ.

Provided by pamela t.

Categories     < 30 Mins

Time 25m

Yield 14 serving(s)

Number Of Ingredients 10

1 small onion
2 lbs cucumbers
1 bunch dill
1 tablespoon mustard seeds
2 tablespoons whole white peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tablespoons coarse sea salt
2 teaspoons dill seeds

Steps:

  • Wash and scrub cucumbers, cut into 1/4" rounds.
  • Thinly slice onion and put half in each 1 quart wide mouth jar.
  • Chop fresh dill and add on top of onion in each jar.
  • Use a plastic bag and crush mustard seeds and peppercorns.
  • Place crushed spices in a saucepan.
  • Add vinegar, water, sugar, salt and dill seeds.
  • Boil over medium heat, stirring until sugar dissolves.
  • Put one half cucumbers in each jar.
  • Ladle vinegar mixture over cukes.
  • Leave jars uncovered to cool.
  • Chill in refrigerator for 24 hours.
  • After 24 hours, cover pickle jars with lids.
  • Keep refrigerated.

Nutrition Facts : Calories 77.2, Fat 0.3, Sodium 1498.2, Carbohydrate 17.8, Fiber 0.6, Sugar 15.7, Protein 0.7

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