Candied Dill Pickles

Kathie Carr


My aunt gave me this recipe and I can never make enough. They are sweet and crisp with just a little zip. Everyone loves them.

These are just great for gift giving and can be made anytime of the year as they start with prepared dill pickles.


★★★★★ 2 votes

30 Min


  • 1 gal
    dill pickles
  • 4 c
    sugar, divided
  • 1 c
    apple cider vinegar
  • 1 c
    reserved dill pickle juice
  • 2 Tbsp
    penzey or other good brand mixed pickling spices
  • 1/4 tsp
    crushed red pepper flakes

How to Make Candied Dill Pickles


  1. Drain pickles and save juice. Cut whole pickles in 1/4 to 1/2 inch slices. Thicker slices seem more crunchy when finished. Mix 2 cups sugar with pickles, cover, and set aside at room temperature overnight. Stir pickles several times during this period.
  2. The next day drain liquid that has accumlated in pickle bowl. In saucepan mix 2 cups sugar, vinegar, pickle juice, spices, and red pepper. Bring this mixture to a boil. Sugar should be dissolved. Pour over drained pickles chunks and stir. Cover bowl and set aside at room temperature overnight. Stir pickles several times during this period.
  3. The next day pack pickles and brine which has accumlated in pint or half pint jars. Store in refrigerator. Pickles should be used within 3 months but they won't last that long!
  4. NOTE: If you run low on liquid you can make more as in Step 2. Pickles should be covered with liquid in jars.

    I like the spices left in jars with pickles. If you prefer you can tie spices in cheese cloth and remove them from pickles before packing in jars. Your pickles will not be as spicy however and I think the zip is the real treat in this recipe.

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