Ina's Candied Dill Pickles

Caroline ShupertRecipes


My sister in law gave me this recipe about 10 years ago. These pickles are so good they always disappear fast. Everyone I know who has tasted these has wanted more.

These have to sit overnight at room temperature two times, so they take a while to make. But they are super easy, otherwise.



★★★★★ 2 votes

1 gallon
24 Hr
5 Min


  • 1 gal
    good quality purchased dill pickes
  • 4 c
    sugar, divided
  • 1 1/2 c
    apple cider vinegar
  • 1 c
    reserved pickle juice
  • 3 Tbsp
    mixed pickling spices
  • 1/4 tsp
    dry red pepper flakes, or to taste

How to Make Ina's Candied Dill Pickles


  1. Drain pickles and save 1 cup of the juice. Cut whole pickles in to 1/4 inch (or a little thicker) slices.

    Mix 2 cups sugar with pickles, cover, and set aside at room temperature overnight. Stir pickles several times during this time.
  2. The next day drain liquid that has accumlated on the pickles and discard.

    In saucepan mix the remaining 2 cups sugar, vinegar, reserved pickle juice, spices, and red pepper. Bring this mixture to a boil and cook until sugar is dissolved.

    Pour this over the drained pickles chunks and stir. Cover pickles and set aside at room temperature overnight. Stir pickles several times during this time.
  3. The next day pack pickles and the brine which has accumlated in pint or half pint jars. Always store these in refrigerator since they are not processd in a canner.

    Before you pack the pickles in jars you may strain out the spices or leave them in the jars, your choice. If left in the jars the spicy flavor will intensify as they sit.

    If you don't have enough liquid to cover pickles in jars, cook up some more according to recipe directions in step 2 using 1 cup water instead of reserved juice (which will be gone).

    Pickles should be used within 3 months but they won't last that long!

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