Candied Dills
Sweet and tangy candied dills feature crisp pickle spears coated in a rich brown sugar syrup, creating a delightful balance of sweet and sour flavors. Perfect as a snack, garnish, or addition to cheese platters, this treat appeals to those who enjoy crunchy, flavorful preserved vegetables.
Ingredients
Instructions
- Let 25 pickles (4 inch size) stand 2 weeks in salt brine (9 pt. water, 1 pt. salt). Drain and wash.
- Cut the pickles into chunks or chips.
- Put the cut pickles in water with 1 heaping tablespoon of alum (size of a walnut).
- The next morning, wash and drain the pickles.
- Pour the dressing (made of brown sugar, vinegar, and water) over the pickles.
Tips & Substitutions
For the best flavor, let the pickles soak in the dressing for at least 24 hours before serving. If you want to reduce the sweetness, consider using half the amount of brown sugar or substituting with a natural sweetener like honey. Additionally, if you prefer a spicier kick, add a few crushed red pepper flakes to the dressing.
Serving Suggestions
Serve these candied dills as a tangy side dish alongside grilled meats or as a unique topping for sandwiches. They pair beautifully with Cornish Game Hens, adding a sweet and sour contrast. You can also chop them up and mix into potato salad or serve them with cheese and crackers for a delightful appetizer.
Storage & Reheating
Store the candied dills in an airtight container in the refrigerator. They can last up to two weeks when properly stored. For best taste, consume them within the first week. There's no need to reheat as they are best enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Candied Dills contains roughly 816 calories, with 1g protein, 207g carbohydrates, and 0g fat. It is a good source of calcium (16% of the Daily Value) and iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use smaller pickles for this recipe?
Yes, you can use smaller pickles, but adjust the soaking time and dressing quantity accordingly. Smaller pickles will absorb the flavors faster, so you might only need to soak them for 12 hours instead of 24.
Is it necessary to use alum in the brining process?
While alum helps maintain the crispiness of the pickles, it is not strictly necessary. If you prefer to skip it, just ensure to soak them in the brine longer and wash them thoroughly before adding the dressing.
Can I make these candied dills vegan?
This recipe is naturally vegan-friendly as it contains no animal products. Just ensure that your brown sugar is vegan, as some brands may process their sugar with bone char. You can use coconut sugar as a substitute for a different flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).