"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Candied Pickles Recipe

  Tried it? Rate this Recipe:
 

 

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.

Contributor:

Added: Thursday, October 27, 2005

Category:

Ingredients:
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.

*****

Directions:

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

5524W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!