Candied Dill Pickles

3.6
(5)

My backwoods Mississippi grandmother loves to can her own sweet pickles! Here's how she does it! My grandmother stresses that you shouldn't leave them unrefrigerated for more than four or five hours, or they may not keep. She says it's easy and very good! My grandmother rotates the can by turning it upside down every other day, then back over. Within about a week, the pickles will be sweet and delicious!

1
Prep Time:
10 mins
Additional Time:
7 days
Total Time:
7 days 10 mins
Servings:
32
Yield:
32 servings

Ingredients

  • 2 ¾ cups white sugar

  • cup apple cider vinegar

  • 1 (32 ounce) jar dill pickle slices, drained

Directions

  1. 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.

Nutrition Facts (per serving)

72 Calories
0g Fat
18g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 72
% Daily Value *
Total Fat 0g 0%
Sodium 359mg 16%
Total Carbohydrate 18g 7%
Dietary Fiber 0g 1%
Total Sugars 18g
Protein 0g
Vitamin C 1mg 3%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 35mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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