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Pickles cut into chunks on a cutting board

Candied Dill Pickles

Fast to make perfect combination of sweet and tart.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Calories 1886 kcal

Equipment

  • 1 small pot

Ingredients
  

  • 80 oz Dill pickles
  • 2 c white granulated sugar
  • 1 c apple cider vinegar
  • 1 Tbsp celery seed

Instructions
 

  • Drain and rinse the whole dill pickles
  • Chop pickles into 1½ inch chunks
  • Mix sugar, apple cider vinegar, and celery seed in a pot and bring to a boil and stir until completely dissolved and the mixture is translucent. Turn off the heat and let the mixture cool.
  • Poor mixture over the chopped pickles and put them in the fridge for a week to season thoroughly.

Notes

  1. I put the date on the jar so I know when it's been a week and the pickles are prime for eating. 
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

Nutrition

Calories: 1886kcalCarbohydrates: 448gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 18351mgPotassium: 2807mgFiber: 23gSugar: 429gVitamin A: 4153IUVitamin C: 49mgCalcium: 1351mgIron: 9mg
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