CANDIED CRUNCHY DILL PICKLE HUNKS..
Nancy J. Patrykus
I am now on my 6 th jar!!! ..11-5-11
They go fast.
Now I watch for pickles to go on sale, and buy a couple.
Everybody love them...
Picture shows what happens if you forget to tie the spices..
my bo bo.
Hey I'm not perfect!...lol
They still taste great!
Featured Pinch Tips Video
- 32-46 oz. whole dill pickles
- 2 c
- 1/2 c
- cider vinegar
- 2 Tbsp
- pickling spices -tied into a cheesecloth.
1Drain 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!
2Sometimes I have 2 jars working, a couple days apart.
One for me, and 1 for taking!...
3Seconds count---especially when dieting