Easy Candied Dill Strips

1. 1

   Drain liquid from pickles.

2. 2

   Rinse in cold water and wipe dry. Slice pickles lengthwise in strips.

3. 3

   Return to jar and invert to drain remaining juice.

4. 4

   In saucepan, cook 4 cups sugar and 1 cup vinegar for 5 minutes.

5. 5

   Cool 2 minutes and pour over pickles.

6. 6

   Add celery seed and mustard seed to jar.

7. 7

   Replace lid, invert jar back and forth as pickles cool.

8. 8

   Refrigerate for 24 hours, inverting several times over that time.

9. 9

   Great, inexpensive and delicious!

* Per serving · 4 servings · Values may vary.

No additional tips available.