Candied Dill Pickles
3 ingredients
10 min
32 servings
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
56
Calories
0g
Protein
0g
Fat
13g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 3/4 cups white sugar
- 1/3 cup apple cider vinegar
- 1 (32 ounce) jar dill pickle slices, drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes