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Candied Pickles Recipe

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This recipe for Candied Pickles, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, October 27, 2005


Sweet Dill Pickles

This no-cook method (from MFK Fisher) makes crisp pickles because sugar draws out juice from the dills. They last for months in the refrigerator. "Zesty-type" dill pickles make an especially flavorful pickle.

1 (32 to 46 ounce) jar whole non-Kosher dill pickles
2 cups sugar, divided
1/2 cup cider vinegar

Drain pickles, discarding juice. Slice pickles. Put half of slices back into the pickle jar. Sprinkle over 1 cup of sugar. Put rest of pickles and sugar into the jar. Place the jar in a tall bowl (in case of leaks). Let stand at room temperature until sugar has dissolved and juices form, for about a half a day; turn the jar over a couple of times. Add vinegar and shake jar to mix. Push pickles down into the juice; it probably will not quite cover the pickles. Refrigerate.

Ready in a day, much better after several days, best after a week or so.


for Betty from Ruth Randle, Manassas VA

Candied Dills

2 (32-ounce) jars dill pickles
4 cups sugar, divided
1/2 cup distilled white vinegar
1/2 cup water (or use brine drained from pickles)
1 tablespoon mixed pickling spices

Drain pickles and slice 1/4 inch thick. Place in a bowl with 2 cups of sugar. Stir, cover and let stand at room temperature 6 to 8 hours or overnight.

In a medium saucepan, mix together remaining sugar, vinegar, water (or brine) and pickling spices. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight. Transfer pickles to sterile jars and store in the refrigerator. Serve chilled.

Source: my Mom


Here is a recipe for Betty for sweet pickles made with dill pickles. I have made them frequently and love them. (The name is really a coincidence.) ~ Carol in Orland Park IL

Grandma Betty’s “Home Made” Pickles

1 quart whole dill pickles
1 teaspoon celery seed*
1 cup water
1 1/2 cups sugar

Empty the pickles into a colander and rinse out the jar. Slice the pickles into rounds or long thin strips and place them back into the jar. Sprinkle the celery seed over the sliced pickles.

Make syrup by boiling the water and sugar together for 5 minutes.

Pour syrup over the pickles, replace the lid on the jar (make sure the seal is tight), and turn the jar upside down on counter for at least 12 hours.

The pickles are now ready to eat. Turn the jar right side up and store them in the refrigerator.

* You can also use pickling spice if you would like a more intense flavor.

Yield: 1 quart pickles

Source: (Internet) World Wide Recipes


For Betty wanting pickle recipe. Buy one gallon Heinz Sour Pickles (whole). Slice pickles half into one gallon jar and the other half into another one gallon jar. Add 2 1/2 pounds granulated sugar into each jar. Stir. Soak until sugar dissolves - usually 3 or 4 days. Refrigerate and use as needed. ~ Shirley T.






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