Candied Dill Pickles
Candied Dill Pickles recipe
Yield
12 servingsPrep
8 1/6 hrsCook
0 minReady
8⅓ hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
pickles, dill
home style, not Kosher |
*
|
| Syrup | |||
| 5 | cups |
sugar
|
|
| 3 | each |
bay leaves
|
*
|
| 1 | pint |
vinegar
|
*
|
| 6 | Whole |
cloves
|
*
|
|
red hot chili pepper, dried
or fresh, optional |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
pickles, dill
home style, not Kosher |
*
|
| Syrup | |||
| 1.2 | l |
sugar
|
|
| 3 | each |
bay leaves
|
*
|
| 473 | ml |
vinegar
|
*
|
| 6 | Whole |
cloves
|
*
|
| 0 |
red hot chili pepper, dried
or fresh, optional |
*
|
|
Directions
Slice pickles lengthwise if pickles are big, and soak in cold water overnight.
Next day, make syrup and bring to boil.
Drain water off pickles and turn hot syrup over them.
Let stand overnight.
Next day, drain syrup off pickles.
Pack pickles in jars.
Boil syrup 10 minutes and pour over pickles while hot.
