Candied Dill Pickles

1. 1

   Drain pickles discarding liquid.

2. 2

   Cut the pickles into 1/4-inch slices (I actually like them cut a little thicker than this... between 1/4-inch and 1/2-inch).

3. 3

   Place cut pickles back into the jar.

4. 4

   Tie the pickling spices into a piece of muslin and place into the jar.

5. 5

   Heat vinegar and sugar just until sugar dissolves.

6. 6

   Pour over pickles.

7. 7

   Refrigerate pickles for four days, shaking the jar each day.

8. 8

   At the end of one week, remove the bag of spices.

9. 9

   Pickles are ready to use after four days and keep indefinitely in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.