Ina's Candied Dill Pickles
These have to sit overnight at room temperature two times, so they take a while to make. But they are super easy, otherwise.
STORE FINISHED PICKLES IN REFRIGERATOR
- 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
Mix 2 cups sugar with pickles, cover, and set aside at room temperature overnight. Stir pickles several times during this time.
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.
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!