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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