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
How to Make Ina's Candied Dill Pickles
- 1Drain 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.
- 2The 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.
- 3The 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!