Candied-Style Dill Pickles
Candied-Style Dill Pickles balance bright tang with a pronounced, sugar-kissed sweetness and a gentle warmth from pickling spices. The slices keep their snap while soaking up a fragrant, sweet-and-tangy brine that’s perfect for topping sandwiches, pairing with barbecue, or serving on a charcuterie board. This is a great make-ahead condiment to keep on hand for picnics and casual gatherings.
- Prep30 mins
- Cook5 mins
- Serves64
- DifficultyEasy
- 1
Drain the pickles; cut into 1/4-inch slices and place in a bowl. Stir in 2 cups sugar, cover, and leave at room temperature for 8 hours to overnight.
- 2
Combine the remaining 2 cups sugar, the vinegar, water, and pickling spice in a medium saucepan; bring to a boil. Pour the sweet brine over the pickles; leave at room temperature for 8 hours to overnight.
- 3
Meanwhile, check the glass canning jars for cracks and the rings for rust, discarding any that are defective.
- 4
Keep them immersed in simmering water until the pickles are ready.
- 5
Wash new, unused lids and rings in warm, soapy water.
- 6
Pack the pickles into the sterilized jars. Place the lids on top and screw the rings on tightly.
- 7
Store in the refrigerator.
- 8
Serve chilled.
- Calories 39.56 kcal Low Source
- Protein 0.14 g Low Source
- Carbs 7.87 g Moderate
- Total Fat 0.09 g Low Source
- Saturated Fat 0.02 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 229.56 mg Moderate
- Fiber 0.28 g Low Source
- Sugar 7.48 g Moderate
- Added Sugar 0.08 g Low Source
- Calcium 16.37 mg Low Source
- Iron 0.07 mg Low Source
- Potassium 33.41 mg Low Source
- Vitamin A 1.71 mcg_rae Low Source
- Vitamin C 0.66 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.