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Candied Dills

By Paula Deen


Difficulty: Easy

Prep time: 4 Hours

Cook time: refrigerate overnight

Servings: Yield 1 Quart



  • 1 quart whole dill pickles
  • 2 3/4 cups sugar
  • 1/2 cup tarragon vinegar
  • 2 tablespoons 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 one week and they will be ready to eat.

Yield: 1 quart

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