Candied Pickle Sticks
Yield
8 servingsPrep
20 minCook
?Ready
36 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
pickles, dill
or sour, drain |
*
|
| 3 | cups |
sugar
|
|
| ¼ | cup |
sweet cherry pepper
pickled |
* |
| 2 | teaspoons |
onions
instant, minced |
|
| 1 | teaspoon |
celery seeds
|
|
| 1 | teaspoon |
mustard seeds
|
|
| ½ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
pickles, dill
or sour, drain |
*
|
| 7.1E+2 | ml |
sugar
|
|
| 59 | ml |
sweet cherry pepper
pickled |
* |
| 1E+1 | ml |
onions
instant, minced |
|
| 5 | ml |
celery seeds
|
|
| 5 | ml |
mustard seeds
|
|
| 2.5 | ml |
red pepper flakes
|
|
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.
