Candied Dill Pickles

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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.

Jar of overflowing candied dill pickles.

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!

Labeled ingredients for candied dill pickles.

Recipe Ingredients

  • Whole dill pickles
  • Granulated sugar
  • White vinegar
  • Pickling spice

How to Make Candied Dill Pickles

Drain off pickles into a large bowl.

Drain pickles into a large bowl, reserving about half a cup of pickle juice (save for later).

Slice pickles into thick slices.

Slice whole pickles into slices (I prefer thick slices rather than thin slices).

Place sliced pickles back into the large bowl.

Place sliced pickles back into the large bowl.

Cover sliced pickles with sugar.

Cover the pickle slices with sugar.

Stir together pickles and sugar.

Give that a good stir.

Add reserved pickle juice to bowl.

Then pour the reserved pickle juice…

Add half a cup of vinegar to bowl.

And half a cup of vinegar over the pickles.

Stir thoroughly.

Stir thoroughly.

Allow pickles to sit in liquid at room temperature for several hours, stirring occasionally, until sugar is dissolved.

Tie up pickling spice in the cheesecloth.

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 pickling spice bundle into jar.

Drop the pickling spice bundle into the pickle jar.

Return pickles and juice to jar.

Return the pickles and juices back into the jar as well.

Secure lid and let candied dill pickles sit in fridge for 4 days.

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.

Candied dill pickles after 4 days.

After 4 to 5 days, your candied dill pickles are ready to enjoy!

You can discard the pickling spices at this time.

Bowl of candied dill pickles.

Grab a bowl and find out below how I love to serve them.

Storage

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!

Recipe FAQs

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 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:

Easy Pickled Onions

Sweet Pickles

Recipe for Fried Pickles

How To Make Kimchi At Home

Asian Relish (Achar)

Jar of overflowing candied dill pickles.

Candied Dill Pickles

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.
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: pickles

Ingredients

  • 1 46-ounce jar whole dill pickles
  • 3 cups sugar
  • ½ cup white vinegar
  • 1 heaping tablespoon pickling spice

Instructions

  • 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!
Tried this recipe?Mention @southernplate or tag #southernplate!

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128 Comments

  1. I was given this recipe several years ago by a sandwich cafe owner at the Canton, Texas flea market – only we use the giant gallon jars of pickles from sam’s, as much of a bag of sugar as you can get in there (alternate pickles, then sugar – that helps!) – AND 4 oz of tabasco sauce …….. yummmm …. makes a Texas sweethot pickle that no one can resist!

      1. Yeah we do the tobasco, sugar and the big jar of dills from Sam’s too. My mother got the recipe from an old man who told her he used to have a BBQ place and these were the pickles he made and served.

  2. In reguard to stuffed pepper recipe …
    I cut my green peppers in chunks, par boil…and stir all ingredients in a casserole pan. Then bake 30 minutes at 350.
    Patti

  3. Wow! This takes me back to my childhood! My mouth is watering, and if it weren’t 11:30 at night, I’d probably head to the grocery store for pickles! Thanks for sharing!

  4. This might be a silly question, but I’d rather make very sure before I try this great-sounding recipe! I know the recipe says these are dill, but do they taste at all like sweet pickles? I just cannot abide by the taste of those nasty things (sweet or bread-n-butter), but I love dill pickles (especially spicy ones) with a passion!

    1. I want to know this too. I don’t like “sweet pickles” but I love a good dill pickle. I’m wondering if anyone can describe the flavor. I want to give these a try, but I worry they will go to waste if we don’t like them.

    2. These awesome, crunchy pickles do have a spicey sweet taste to them. My husband loves bread and butter pickles but since I have made these he much prefers them over the bread and butter. Hope this answers your question.

  5. I am so happy to see this recipe. My grandmother used to make these but the recipe was lost and I have been missing them for years.

  6. Hi Christy! i was just reading your FAQ and i think it’s so great that you put your family before your career! That is definetly the way it should be 😀 have an awesome day!!! 😀 😀

  7. Oh i cant wait to do these pickles. Every recipe you have out i think is soooo good you are a excellet cook and soooo funny im so gratefull i found your web site and your recipes.

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