Candied Pickle Sticks
Submitted by danalou
Sweet and spicy candied pickle sticks made from dill pickles soaked in sugar with cherry peppers, celery seed, and mustard seed. No cooking, just patience. Addictively crunchy.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
36 hrsThese are the pickles that people lose their minds over at potlucks and then quietly beg you for the recipe.
Regular dill pickles get cut into sticks and buried in sugar with chopped sweet cherry peppers, celery seed, mustard seed, and a pinch of red pepper flakes.
No cooking required. Just stir, refrigerate, and let time do the work.
After 24 hours the sugar dissolves into a sweet-sour-spicy syrup that transforms ordinary dill pickles into something completely addictive.
Pro Tips
- Start with cold, crisp pickles. Soft, mushy pickles won’t hold up to the sugar soak. You want firm dill or sour pickles with a good snap.
- Stir after 12 hours to make sure all the sugar dissolves evenly. Undissolved sugar at the bottom means uneven sweetness.
- Use them within 2 weeks. They keep well in the fridge but start to lose their crunch after that.
- Pack in small jars for gifts. These make unexpectedly charming homemade presents that nobody sees coming.
Ingredients
Directions
NOTE: The pickled sweet cherry peppers should be coarsely chopped.
Remove the tips from the pickles.
Cut the pickles into medium sticks, drain.
Mix the pickles and the remaining ingredients in a glass bowl and cover.
Refrigerate for at least 12 hours.
Stir the pickle mixture until all the sugar is dissolved.
Pack the pickles in small jars and add the syrup to cover them.
Cover and refrigerate for at least 24 hours before using but no longer than 2 weeks.
Makes 1 quart of candied pickle sticks.
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