These crunchy candied dill pickles are so easy to make and are delightfully pickled in a tart, savory, and sweet combination of white vinegar, sugar, and pickling spice.
I dearly love getting to hear the stories and memories of your childhood. Knowing how much recipes are a part of our heritage, when you share one of your treasured recipes with me I take it to heart and consider it a great honor to receive such a gift. Today’s recipe is from Julie Hutson, and it is one she shares by way of her dear grandmother.
She said the smell and taste of this easy candied pickles recipe instantly transports her to her childhood and I totally understand that feeling, don’t you? Her Nanny would make a fresh batch as soon as the pickle jar was almost empty (a woman after my own heart).
I hope you enjoy this candied dill pickle recipe as much as I do! We pickle our dill pickles in a simple combination of white vinegar, sugar, and pickling spice. It’s quick and easy to make, we just have to be patient and let them sit in the pickling liquid for up to 5 days. We all know patience isn’t my strong suit, but these candied dills are worth the wait, I promise you!
They’re tart, sweet, crunchy, and just plain old delicious! Like bread and butter pickles without being too sweet. If you like this recipe, check out my sweet pickle recipe too. Now, I’ve included some serving ideas below, but let me tell you, they pair so well with so many Southern main dishes. Alright, let’s make some homemade candied dill pickles!
- Whole dill pickles
- Granulated sugar
- White vinegar
- Pickling spice
How to Make Candied Dill Pickles
Drain pickles into a large bowl, reserving about half a cup of pickle juice (save for later).
Slice whole pickles into slices (I prefer thick slices rather than thin slices).
Place sliced pickles back into the large bowl.
Cover the pickle slices with sugar.
Give that a good stir.
Then pour the reserved pickle juice…
And half a cup of vinegar over the pickles.
Allow pickles to sit in liquid at room temperature for several hours, stirring occasionally, until sugar is dissolved.
Place the heaping tablespoon of pickling spice into the center of the cheesecloth square. Tie up corners or secure it with a piece of string.
Drop the pickling spice bundle into the pickle jar.
Return the pickles and juices back into the jar as well.
Secure the lid and place it in the refrigerator.
Pickles need to “sit” for about four days, but turn the jar upside down every so often to mix the juices.
After 4 to 5 days, your candied dill pickles are ready to enjoy!
You can discard the pickling spices at this time.
Grab a bowl and find out below how I love to serve them.
Store your candied dill pickle jar in the fridge for up to a month. But I don’t think they’re gonna last that long!
What’s the best vinegar for pickling?
Any type of vinegar, like white vinegar, apple cider vinegar, white wine vinegar, and rice vinegar all work well in pickles.
Why do you use sugar in pickling?
Sugar helps balance out the tartness of the vinegar. If you were to omit the sugar, you’ll find the vinegar makes most pickles too sour.
How do you serve candied dill pickles?
Here are some serving suggestions:
- I love to serve them as a side dish with salty Southern fried catfish or Southern fried chicken.
- They’re also a great side dish with barbecue meat, like beef brisket and pulled pork. Add some coleslaw and you’ve got yourself a winning main dish!
- Use the pickle slices in place of relish on potato salad, a chicken salad sandwich, or a tuna salad.
- They also taste great as a topping on sandwiches and burgers, like my pork burgers and meatloaf burgers.
I tell you, a candied pickle jar is as much a staple in my kitchen as the mayo and butter!
You may also like these other recipes:
- 1 46-ounce jar whole dill pickles
- 3 cups sugar
- ½ cup white vinegar
- 1 heaping tablespoon pickling spice
- Drain off the pickles into a large bowl, reserving about half a cup of pickle juice (save for later). Slice whole pickles into slices (I prefer thick slices rather than thin slices).1 46-ounce jar whole dill pickles
- Cover the pickle slices with sugar and stir. Then pour the reserved pickle juice and half a cup of vinegar over the pickles. Stir thoroughly. Allow pickles to sit at room temperature for several hours, stirring occasionally, until sugar is dissolved.3 cups sugar, ½ cup white vinegar
- Place the heaping tablespoon of pickling spice into the center of the cheesecloth square. Tie up corners or secure it with a piece of string.1 heaping tablespoon pickling spice
- Drop the pickling spice bundle into the pickle jar and return the pickles and juices back into the jar as well. Secure the lid and place it in the refrigerator. Pickles need to “sit” for about four days, but turn the jar upside down every so often to mix the juices.
- After 4-5 days the pickles are ready to enjoy!
I found a smile today. Every time I tried to give it away, someone would give it right back to me!
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Instead of pickling spice, I use crab/shrimp boil. It comes already packaged in bags and has a peppery taste.
Good idea Joseph! Thanks for sharing!!