Woolfes Candied Dills Recipes

CANDIED DILLS

Candied Dills image

This is an easy recipe for homemade sweet pickles without the fuss. It takes a while for all the sugar to dissolve, but it's worth the wait.

Provided by G. M. Steele

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT20m

Yield 150

Number Of Ingredients 4

Ingredients

1 gallon dill pickle slices, drained
5 pounds white sugar
2 tablespoons pickling spice
2 teaspoons ground cinnamon

Steps:

Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon.
Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.

Nutrition Facts : Calories 61.5 calories, Carbohydrate 15.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 194.4 mg, Sugar 15.3 g

CANDIED DILL PICKLES

Candied Dill Pickles image

My backwoods Mississippi grandmother loves to can her own sweet pickles! Here's how she does it! My grandmother stresses that you shouldn't leave them unrefrigerated for more than four or five hours, or they may not keep. She says it's easy and very good! My grandmother rotates the can by turning it upside down every other day, then back over. Within about a week, the pickles will be sweet and delicious!

Provided by crimsontide

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P7DT10m

Yield 32

Number Of Ingredients 3

Ingredients

2 ¾ cups white sugar
⅓ cup apple cider vinegar
1 (32 ounce) jar dill pickle slices, drained

Steps:

Stir sugar and cider vinegar together in a large bowl until the sugar is dissolved. Add pickle slices and stir to coat. Pour into a jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 18.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359.1 mg, Sugar 17.5 g

CANDIED DILLS

Candied Dills image

Yield yields 1 quart

Number Of Ingredients 4

Ingredients

1 quart whole dill pickles
2 3/4 cups sugar
1/2 cup tarragon vinegar
2 tablespoons pickling spice

Steps:

Drain the pickles, cut into 1/2-inch slices, and place them in a deep glass or ceramic bowl. Add the sugar and vinegar. Place the pickling spices in a small square of cheesecloth, tie it closed, and add to the bowl. Let stand at room temperature until the sugar is dissolved, about 4 hours. Pour the pickles into a 1-quart jar, cover, and refrigerate. These pickles taste best after 2 or 3 days. Remove the spice bag after one week.

CANDIED DILL PICKLES

Candied Dill Pickles image

My aunt gave me this recipe and I can never make enough. They are sweet and crisp with just a little zip. Everyone loves them. These are just great for gift giving and can be made anytime of the year as they start with prepared dill pickles.

Provided by Kathie Carr @kathiecc

Categories Other Appetizers

Number Of Ingredients 6

Ingredients

1 gallon dill pickles
4 cup(s) sugar, divided
1 cup(s) apple cider vinegar
1 cup(s) reserved dill pickle juice
2 tablespoon(s) penzey or other good brand mixed pickling spices
1/4 teaspoon(s) crushed red pepper flakes

Steps:

Drain pickles and save juice. Cut whole pickles in 1/4 to 1/2 inch slices. Thicker slices seem more crunchy when finished. Mix 2 cups sugar with pickles, cover, and set aside at room temperature overnight. Stir pickles several times during this period.
The next day drain liquid that has accumlated in pickle bowl. In saucepan mix 2 cups sugar, vinegar, pickle juice, spices, and red pepper. Bring this mixture to a boil. Sugar should be dissolved. Pour over drained pickles chunks and stir. Cover bowl and set aside at room temperature overnight. Stir pickles several times during this period.
The next day pack pickles and brine which has accumlated in pint or half pint jars. Store in refrigerator. Pickles should be used within 3 months but they won't last that long!
NOTE: If you run low on liquid you can make more as in Step 2. Pickles should be covered with liquid in jars. I like the spices left in jars with pickles. If you prefer you can tie spices in cheese cloth and remove them from pickles before packing in jars. Your pickles will not be as spicy however and I think the zip is the real treat in this recipe.