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Candied Dill Pickles                                                     Ione Oertel

1 qt. dill pickles                                                             3 cups sugar

2/3 cup cider vinegar                                                    2 T. mixed pickling spices

Combine sugar, vinegar and spices in a sauce pan.  Bring to boil and boil 1 minute.  Cool slightly.  Drain pickles, discard juice and cut pickles into 1/4 inch slices  Repack in jar.  Strain out spices and pour warm syrup over pickles.  Store in refrigerator 1 week before using.