Candied Pickles
Sweet Candied Pickles are an old-fashioned favorite. Perfect served at BBQs, tailgates, and even some Holiday tables! Try these pickles once and you'll never go back to store-bought sweet pickles.
Servings: 30 Servings
Calories: 52kcal
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
Serving: 4Pickle Slices | Calories: 52kcal | Carbohydrates: 14.9g | Sodium: 552mg | Sugar: 13.4g
