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Candied Dills Recipe

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This recipe for Candied Dills, by , is from The Schewe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Walsh
Added: Thursday, August 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 qt whole dill pickles
2 3/4 c sugar
1/2 c tarragon vinegar
2 tbsp pickling spice

Directions:
Directions:
Drain pickles and cut them into 1/2 in slices and place them in deep glass bowl. Combine pickles with sugar and vinegar. Place pickling spices in small square of cheesecloth and tie with string. Add spices to the bowl and let the pickle mixture stand at room temperature until sugar is dissolved, approximately 4 hours. Pour the pickle mixture in a 1 qt jar, cover and refrigerate. Remove spice bag after 1 week and they will be ready to eat.

Personal Notes:
Personal Notes:
These are delicious and very easy

 

 

 

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