Candied Dills Recipe
- 1 gallon dill pickle slices, drained
- 5 pounds white sugar
- 2 tablespoons pickling spice
- 2 teaspoons ground cinnamon
- 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.
