Candied Dill Pickles

1. 1

   Combine sugar, vinegar and pickling spices in a saucepan. Bring to a boil.

2. 2

   Boil 1 minute.

3. 3

   Drain pickles, discarding juice in which they were packed.

4. 4

   (If not using sliced pickles, cut pickles in 1/4-inch slices.)

5. 5

   Repack pickles in quart jar.

6. 6

   Strain out pickling spices and pour warm syrup over pickles.

7. 7

   Store in refrigerator 1 week before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.