Candied Pickles
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Candied Pickles are a delicious combination of sweet, tangy, and dill flavors that have been in some families for generations. These unique treats are made by using store bought (or homemade) dill pickles and soaking them with a vinegar, sugar, and sauce brine.
Candied Pickles are like bread and butter pickles but with a dill flavor. They can be used in various ways, such as in sandwiches, salads, or even as a topping on burgers and hot dogs. They can also be served as a tasty appetizer or snack alongside cheese and crackers.
Some folks can’t resist the temptation and gobble them up as soon as they cool down, but we recommend giving them at least a day in the fridge to really bring out the flavors. Trust us. It’s worth the wait!
Ingredients
- Whole Dill Pickles: Regular or Kosher dills are fine. I usually use generic since I am changing the entire flavor profile anyway.
- Vinegar – I recommend plain white distilled vinegar in this. It’s economical and doesn’t add any extra flavor that might clash with the original pickles.
- White granulated sugar
- Pickling spice – any brand will do. My favorites are Badia and Ball. Pickling spice is not to be confused with pickling salt. Pickling salt will ruin this recipe.
How To Make Candied Pickles
- Gather all the necessary ingredients and materials: a jar of pickles, white vinegar, sugar, and pickling spice.
- Drain the juice from the jar of pickles or transfer it to a bowl and discard. Keep the jar you used for later use.
- Cut off any stem pieces (the little tails), then cut them into even slices – either thinner slices or slightly bigger chunks about 3/4 of an inch thick is fine.
- Place the cut dill pickles back into the same jar they were originally in.
- In a pot, boil white vinegar, sugar and pickling spices until the sugar has melted, forming a simple syrup-like mixture.
- Once it has reached boiling point, remove from the heat and allow it to cool for around 10 minutes before pouring over the pickles in their jar. Make sure not to pour boiling liquid directly into the jar, as this can cause thermal shock and might shatter or break the container.
- Pour the warm liquid over the sliced pickles in the jar. You may have extra headspace in your jar after adding the cooled syrup mixture – this is fine and will help when shaking your candied dill pickles later on during storage time!
- Place your jar of Candied Pickles in the refrigerator and give it a shake or stir every couple of hours for at least one day so that all surfaces have had enough time to soak up some liquid brine from within their container.
- Enjoy!
So there you have it – an easy and delicious way to make candied dill pickles at home in no time! Whether you’re serving them as a snack, with sandwiches, or as part of a salad, these sweet and tangy pickles will become a favorite of your family.
Pro Tips
If desired, tie your pickling spices with cheesecloth or into nifty disposable tea bags. Leaving them as loose whole spices without packaging allows people to easily see that these are different than regular sweet or dill pickles when served together.
Do not pour boiling liquid of any kind into the pickle jar you are re-using, it could break or shatter.
Make sure the lid is securely fastened before inverting or shaking the jar of pickles. Otherwise, it may leak.
How To Serve Candied Pickles
They are excellent served alongside other savory dishes, such as burgers, sandwiches, or salads.
They also make a great addition to cheeseboards and charcuterie boards.
Candied Pickles can be used in cooking, such as adding them to an egg frittata or grilled cheese sandwich for an extra layer of flavor.
They make an awesome addition to any relish tray or condiment selection for parties and gatherings.
Candied Pickles are great when included in picnic baskets and lunch boxes. Kids will love the sweet-and-sour flavor combination of these pickles!
You could even use them to make our Southern deep-fried pickles.
Finally, save the original brine! Pickle juice makes an excellent marinade for meats like chicken or pork chops – pour the brine over the meat before cooking for extra flavor and juiciness. There is rumor that is what make Chik-Fil-A’s chicken so tender and tasty. Additionally, you can use the leftover brine in dressings or sauces to give your dishes an added kick of acidity and saltiness.
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Candied Pickles
Equipment
Ingredients
- 46 ounces whole dill pickles drained and rinsed
- 2 cups white granulated sugar
- 1 cup white vinegar
- 2 1/2 tablespoons pickling spices
Instructions
- Drain the juice from the pickles.
- Slice pickles into 3/4 to inch slices.
- Place pickles back into the original jar.
- Add sugar, vinegar, and pickling spices to a medium saucepan and bring to a boil.
- Boil for 2 minutes then remove from heat and set aside to cool.
- Allow liquid to cool for 10 to 20 minutes, this avoids breaking or cracking the glass with thermal shock.
- Pour liquid over pickles in the jar.
- Seal jar and refrigerate for 24 hours to 48 hours, giving the jar a shake a few times a day, making sure lid is sealed tightly to avoid leaks.
- Serve as desired.
Notes
- Pickles will keep for up to 30 days in the refrigerator.
- Pickling spices can be omitted.
- To make spice removal easy and keep your Candied Pickles visually distinct from regular sweet or dill pickles, consider tying your pickling spices in cheesecloth or disposable tea bags.
- Avoid pouring boiling water into a repurposed pickle jar to prevent breakage or shattering – let the liquid cool slightly before adding it to the jar.
- Before inverting or shaking the jar of pickles, always ensure the lid is securely fastened to avoid spills and messes.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
This article first appeared on Pear Tree Kitchen.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
Hi I did can a jar to see how it does ! I’ll let everyone know soon! Love this recipe
Hi Lorraine!
I can’t wait to hear your results!
CAn you water bath and seal them for a longer shelf life ?
Hi Lorraine!
I’ve never canned these. But, I have had jars that have lasted 4 months without any issues. I didn’t have to throw them out, they were all eaten. Sorry I couldn’t be of more help.
Thank you for publishing this recipe! I make a “sweet heat” version of this recipe with jalapeños and red pepper flakes, but wanted a mild version for heat-adverse family members. Your recipe is perfect for them!
Hi Amy! I’m so glad you found the version you needed! Your sweet heat additions sounds like something my crew would adore. Thanks for stopping by again and letting me know how it went!
Have a safe holiday!
Have had this recipe for over 25 years and was fortunate to have it since they discontinued making candied pickles about then.
Hi Stella!
You were so lucky to have it all those years! I don’t know what we would do without it, I always have a jar of these in my fridge. Thanks for visiting!
Cheers!
Do you keep the original pickle juice then just add this to it or dump the juice and just use the pickles and the new liquid.
Hi Tiff!
I just dump the pickle juice.
Once the pickles are finished, have you canned them?
Hi Meredith!
I have not canned them. We tend to use them within a month or two. Sorry I couldn’t be of more help.
Cheers!
This is actually useful, thanks.
OH MY GOSH!!! This was my grandmother’s recipe!! I made them with her but couldn’t find a place that had how to do it. They even look like the thick cut she did. YES YES YES YES Thank you!!
Hi Nathalie!
I’m so happy you found the candied pickle information you needed! Let me know how they turn out.
Cheers!