Easy Candied Dill Pickles Food

CANDIED DILLS

Steps:

• Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon.
• Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.

EASY DILL PICKLES

Steps:

• Wash the cucumbers and remove any stems.
• Cover with cold water and refrigerate overnight or for several hours.
• Pack the cucumbers into pint jars as tightly as possible.
• Poke in 2 springs of dill.
• Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
• Boil for 2 minutes.
• Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
• Pour the hot brine into the jars and seal.

CANDIED DILL PICKLES

Steps:

• Drain off the pickles into a large bowl, reserving about half a cup of pickle juice (save for later). Slice whole pickles into slices (I prefer thick slices rather than thin slices).
• Cover the pickle slices with sugar and stir. Then pour the reserved pickle juice and half a cup of vinegar over the pickles. Stir thoroughly. Allow pickles to sit at room temperature for several hours, stirring occasionally, until sugar is dissolved.
• Place the heaping tablespoon of pickling spice into the center of the cheesecloth square. Tie up corners or secure it with a piece of string.
• Drop the pickling spice bundle into the pickle jar and return the pickles and juices back into the jar as well. Secure the lid and place it in the refrigerator. Pickles need to "sit" for about four days, but turn the jar upside down every so often to mix the juices.
• After 4-5 days the pickles are ready to enjoy!

CANDIED DILL PICKLES

Steps:

• Stir sugar and cider vinegar together in a large bowl until the sugar is dissolved. Add pickle slices and stir to coat. Pour into a jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

GRANDMA'S DILL PICKLES

Steps:

• In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

CANDIED DILL PICKLES

Steps:

• Drain pickles discarding liquid.
• Cut the pickles into 1/4-inch slices (I actually like them cut a little thicker than this... between 1/4-inch and 1/2-inch).
• Place cut pickles back into the jar.
• Tie the pickling spices into a piece of muslin and place into the jar.
• Heat vinegar and sugar just until sugar dissolves.
• Pour over pickles.
• Refrigerate pickles for four days, shaking the jar each day.
• At the end of one week, remove the bag of spices.
• Pickles are ready to use after four days and keep indefinitely in the refrigerator.

QUICK REFRIGERATOR DILL PICKLES

Steps:

• Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside.
• In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature.
• Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.

QUICK AND EASY SWEET DILL PICKLES

Steps:

• Cut pickles into desired lengths, about 1 1/2 inch, restuff in pickle jar.
• In a saucepan heat water, sugar and vinegar until dissolved. Pour over pickles, recap and refrigerate.

JIM'S EASY DILL PICKLES

Steps:

• Wash cucumbers, rinse and leave soaking in very cold water.
• Sterilize 3 jars and rings by boiling for 10 minutes. (optional).
• Add 1/3 of dill stems, halved garlic, peppercorns, red pepper, and bay leaves to each jar. Pack pickles into jar until full.
• Combine vinegar, water, and salt. Bring to a boil.
• Pour brine into the jars until 1/8 inch from top. Seal the jars.
• Let stand at room temperature for 1 day, then check jars for complete sealing. Refrigerate jars for 9 more days, or 10 days total. Keep refrigerated.