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Candied Dill Pickles

Rated as 3.6 out of 5 Stars

"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!"
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7 d 10 m servings 72
Original recipe yields 32 servings


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  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; 0.1 18.4 0.2 0 359 Full nutrition

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Read all reviews 5
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These were very good. I added some pepper sauce to make them hot. My husband loved them.

I used Vlasic Snack’umm kosher dill bites. they are cut thicker and not complete rounds so they are perfect to absorb this and be a nice bite. To make sure the sugar dissolved, I drained the pic...

2 3/4 c sugar does not dissolve in 1/3 c vinegar

I would decrease the amount of sugar, I did add more vinegar and some pickeling spices.

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...