Friday, April 27, 2012

Candied Dill Pickles

This is the time of year when the cucumbers are just being planted and your wishing you had some fresh pickles.  Well, I have my Grandmother White's recipe for Candied Dill's to share with you.  We start with Dills from the store!  I hope you enjoy these like our family does!  They are so yummy!

1 quart Dill Pickles
2 cups Sugar
1/2 cup Tarragon Vinegar or Apple Cider Vinegar
1 teaspoon Celery Seed
1 teaspoon Mustard Seed

Wash and drain cucumbers (pickles) and cut into chunks.  Mix all other ingredients and bring to a boil.  Remove from heat.  Let cool and pour over chunk pickles.  Can be canned while hot, otherwise, place them in the refrigerator.

In order to do a gallon of pickles just double the syrup recipe. 

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