Easy Candied Pickles — DELISH !!

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.Just look at these beauties! I have grown up on them — thanks to my Mom’s Aunt Florence. These candied pickles are SUPER easy to make and frighteningly addictive. I am serious, LOL!

The best part? Only three ingredients are needed and they last FOREVER in your fridge.

 

Easy Candied Pickles

You will need:

• One large (gallon size) jar of dill pickles
• 10 cups sugar
• 2 cups cider vinegar

 

I like to use these…Vlasic Kosher Dill Whole Pickles.

My last round came from Menard’s and were almost FREE after a coupon and mail-in-rebate combination…and yes, I had to dust them off to use them.

Now, drain the jar of it’s juice, rinse the pickles, cut them into “coins” and put back in to the jar.

You will NOT fill the jar as the sliced pickles take up less room than the whole ones did.

Now, time to hit the stove…
Put the 10 cups of sugar and 2 cups of cider vinegar into a pan and use low heat.
Stir constantly but do NOT let it come to a boil or you will end up with vinegar candy!

It will take about 10 minutes and then it will get clearer…so you can see the bottom of the pan.

See the ridge of the pan through the mixture?

THAT is what you want.

Now, pour that hot liquid over your sliced pickles.
It’s a great idea to do this in the sink so you can clean up easy if you miss the jar a little bit.

 

Take your spoon or spatula and help work that hot juice into all the slices…

making sure the juice hits all the pickles in the jar.

Cover the jar and wait 24 hours.

You can chill them afterwards or let them afterwards but will be incredible popular
if you break them down into smaller containers and share with your friends.
They are SUPER delicious —

My favorite way to eat them has always been with cheese and crackers…
the rest of the family thinks I am a tad strange, but its amazing with cheddar cheese, LOL!

Other recipes you might enjoy:

• Our Easy 4 Ingredient Chili Dog Casserole
• Dannelle’s Zesty Mexican Rice Recipe 

  Cute Apple Spice Leaf Cookies