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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Candied Pickles Recipe

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This recipe for Candied Pickles is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 jar kosher dill pickle spears
12-15 whole cloves
2-3 cinnamon sticks (3-inch)
1 3/4 cups sugar
Directions:
Directions:
Drain juice from pickles and discard. Pour pickles into 2-quart glass bowl. Sprinkle pickles with cloves and slightly crushed cinnamon sticks. Top with sugar. Do not stir. Let set at room temperature 24 hours then stir. Set another 24 hours and stir (sugar should be dissolved). Pour back into jar. Refrigerate 6-8 hours before serving.
Personal Notes:
Personal Notes:
This was Mother’s recipe that she’d always fix for our holiday meals. I’ve tried to keep the tradition going.

 

 

 

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