Jo Miller's Candied Dills
How to Make Jo Miller's Candied Dills
- Buy a gallon of dill pickles. Kosher or sour will also work.
- Pour off liquid and discard.
- In a large bowl place the drained pickles, cover with the sugar and sprinkle the vinegar over the sugar. Cover and let set at room temperature over night. Gently stir the pickles several times to mix the sugar and pickles. The sugar will liquefy over night.
- Next day the pickles can be put back into the gallon jar or into quart jars. Let stand about 2 weeks for best flavor. Will keep in refrigerator indefinitely.