Grandma's Candied Dills

Patricia J.


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.

pinch tips: How to Season and Care for a Cast Iron Skillet




Yield: 1 30-oz. jar


10 Min


No-Cook or Other


1 30- oz
jar dill pickle slices
2 c
2 Tbsp
pickling spices
2 tsp
frank's hot sauce
4 clove
garlic, sliced thin

Directions Step-By-Step

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.
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.
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.
Store in refrigerator. Enjoy!
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.

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free, Low Fat, Dairy Free
Other Tags: Quick & Easy, Heirloom
Hashtag: #pickles