Candied Dill Pickles
98
Candied Dill Pickles recipe
Ingredients
| 3 | quarts |
pickles, dill
home style, not Kosher |
* |
| Syrup | |||
| 5 | cups |
sugar
|
|
| 3 | each |
bay leaves
|
* |
| 1 | pint |
vinegar
|
* |
| 6 | Whole |
cloves
|
* |
|
red hot chili pepper, dried
or fresh, optional |
* | ||
Directions
Slice pickles lengthwise if pickles are big, and soak in cold water overnight.
Next day, make syrup and bring to boil.
Drain water off pickles and turn hot syrup over them.
Let stand overnight.
Next day, drain syrup off pickles.
Pack pickles in jars.
Boil syrup 10 minutes and pour over pickles while hot.
Nutrition Facts
Serving Size 83g (2.9 oz)Amount per Serving
Calories 3220% of calories from fat
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate
28g
28%
Dietary Fiber 0g
0%
Sugars g
Protein
0g
Vitamin A 0%
•
Vitamin C 0%
Calcium 0%
•
Iron 0%
* based on a 2,000 calorie diet
How is this calculated?
