Candied Dill Pickles
Ingredients
- 1 (32 oz.) jar dill pickle slices or quarters
- 3 1/2 c. granulated sugar
- 1 c. distilled white vinegar
- 1 tsp. celery seed
- 1 tsp. dry mustard
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 161kcalCalories
- 0.0gProtein
- 0.0gFat
- 39.29gCarbohydrates
- 32.14gSugars
- 0.04gSalt
Instructions
1. Pour brine off dill pickles and use for another purpose. Leave pickles in the jar.
2. Combine remaining ingredients in a saucepan.
3. Heat until sugar dissolves.
4. Pour mixture over pickles and seal jar.
5. Refrigerate 2 days before serving.
