Candied Dills Recipe - Cooking Index
Candied Dills Recipe - Cooking Index
| 1 | Whole dill pickles | |
| 2 3/4 cups | 544g / 19oz | Sugar |
| 1/2 cup | 118ml | Tarragon vinegar |
| 2 tablespoons | 30ml | Pickling spice |
Drain the pickles, cut them into 1/2-inch slices, and place them in a deep glass bowl or ceramic dish. Combine the pickles with the sugar and vinegar.
Place the pickling spices in a small square of cheesecloth, and tie it closed with a string. Add the spices to the bowl. Let the pickle mixture stand at room temperature until sugar is dissolved, approximately 4 hours.
Pour the pickle mixture into a 1-quart jar, cover, and refrigerate. Remove spice bag after 1 week and they will be ready to eat.
This recipe yields 1 quart.
Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1A17) - from the TV FOOD NETWORK
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