Without performing any pickling, these candied pickles are excellent! This recipe comes from my Mississippian grandmother. Every other day, she flips the Mason jar upside down and then back over to rotate it. These pickles will be sweet and delectable in approximately a week.
| Prep Time: | 10 mins |
| Additional Time: | 7 days |
| Total Time: | 7 days 10 mins |
| Servings: | 32 |
Ingredients
- 2 ¾ cups white sugar
- ⅓ cup apple cider vinegar
- 1 (32 ounce) jar dill pickle slices, drained
Instructions
- Stir sugar and cider vinegar together in a large bowl until sugar is dissolved. Add pickle slices and stir to coat.
- Pour pickles into a clean jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.
Reviews
I used Vlasic Snack’umm kosher dill bites. they are cut thicker and not complete rounds so they are perfect to absorb this and be a nice bite. To make sure the sugar dissolved, I drained the pickles into a measuring cup then put them back in the jar. I dissolved the sugar and juice in a sauce pan and cooked it like a simple syrup. I cooled it and poured it over the pickles in the jar and added Apple cider vinegar to cover. I took 2 jars to a picnic 8 days later. I had two plastic storage bowls, one slightly smaller, and had put water halfway up the larger and floated the smaller and set that in the freezer. I drained the pickles and put them in the smaller so they had an ice base at the picnic with Toothpicks handy. They were gone. Note, the frozen bowl sweated with condensation so I should have put something absorbent under it like napkins or tea towel.
I would decrease the amount of sugar, I did add more vinegar and some pickeling spices.
I personally do not care for sweet pickles but wanted to make these for my husband so I chose to half the recipe. He gave me the thumbs up but said the could have used just a little bit less sugar.
These were very good. I added some pepper sauce to make them hot. My husband loved them.