Best 8 Candied Dill Pickle Spears Recipes

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.

CANDIED DILLS

Steps:

• Drain the pickles, cut them into 1/2 inch slices, and place them in a deep glass bowl or ceramic dish. Combine the pickles with the sugar and vinegar. Place the pickling spices in a small square of cheesecloth, and tie it closed with a string. Add the spices to the bowl. Let the pickle mixture stand at room temperature until sugar is dissolved, approximately 4 hours. Pour the pickle mixture into a 1 quart jar, cover, and refrigerate. Remove spice bag after one week and they will be ready to eat.
• Yield: 1 quart

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.

OLD-FASHIONED GARLIC DILL PICKLES

Steps:

• Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. 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 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.

RICK FIELD'S CUMIN LIME DILL PICKLE SPEARS

Steps:

• Place 6 clean 1-pint jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1-inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
• In another large pot filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer lids for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and set aside.
• In a medium saucepan, mix together 4 cups of water with vinegar, salt, lime juice, and cumin. Bring to a boil, and immediately reduce heat to a simmer. Whisk brine mixture occasionally to ensure that salt dissolves and cumin is evenly distributed.
• Divide peppercorns, garlic, pickling spice, and dill flowers or sprigs evenly between sterilized jars. Slice cucumbers lengthwise into 4 to 6 wedges. If cucumbers are longer than 4 inches, trim to size. Fill jars snugly with cut cucumbers, leaving just enough room to remove a spear with relative ease.
• Return brine mixture to a boil and transfer to a heatproof glass measuring cup with a spout. Pour the brine mixture, whisking as necessary, into the jars up to the fill line, making sure all solids are covered.
• Put lids and rings on jars and tighten; do not over-tighten. Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
• Add more boiling water, if needed, so that water covers jars by at least 1-inch. Increase heat to high and cover. Once water begins boiling, heat jars for 7 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet, taking care not to tilt jars and spacing each jar at least 1-inch apart. Avoid placing jars on a cold surface or near a cold draft.
• Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
• Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for at least 2 and up to 4 weeks to allow flavors to thoroughly combine. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate pickles after opening.

DILL PICKLE SPEARS

Steps:

• Place cucumbers in a medium bowl. In a medium saucepan, combine vinegar, sugar, salt, dill seed, and garlic with 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour over cucumbers.
• Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours.