Woolfes Candied Dills

1. 1

   Drain the pickles and half or quarter them long way depending on size.

2. 2

   Soak them overnight in cold water change once.

3. 3

   Drain the pickles and leave in the bowl.

4. 4

   Mix sugar, bay leaves, vinegar, cloves, dill seed, and bring to a boil.

5. 5

   Pour over drained pickles and let stand overnight.

6. 6

   Drain the pickles, reserve the syrup.

7. 7

   Put the pickles back in the jars.

8. 8

   Boil the reserved syrup 10 minutes and pour over the jarred pickles while still hot.

9. 9

   I store them in the fridge in one big jar, the longer stored--and I mean months--the better the taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.