Candied Dill Pickles
Ingredients7 d 10 m servings 72 cals
- Stir sugar and cider vinegar together in a large bowl until the sugar is dissolved. Add pickle slices and stir to coat. Pour into a jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.
Per Serving: 72 calories; 0.1 g fat; 18.4 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 359 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 sug...