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
Equipment
1 cheesecloth cut into a 3“ x 3” square
Ingredients
146-ounce jarwhole dill pickles
3cupssugar
½cupwhite vinegar
1heaping tablespoonpickling 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.