This is for Sharon who asked for a TNT
recipe for dill pickles you dress up to
make sweet (in the June 21 newsletter).
My friend gave me this recipe along with
the pickles many years ago and I make
them for gifts every Christmas now. This
recipe is definitely TNT. If you wanted
to make the pickles "hot" you can add
some hot sauce or jalapeno peppers that
have been cut up. However the original
recipe really tastes like the old
Rainbow brand candied dill pickles you
used to find in stores. My mom always
bought a bottle for the holidays and now
I can't find them. I'm glad I have this
recipe because it is as close to the
Rainbow candied dills I have found.
Enjoy!
Claudine in Fort Worth, TX
Candied Dill Pickles
1 quart Kosher dill pickles, (the cheap
brand is great!)
1 1/4 cups sugar
2 Tablespoons dried minced onions, (be
sure they are the small bits)
1 teaspoon celery seed
3 Tablespoons white vinegar
Drain pickles, discard liquid and keep
jar to pack pickles back in later. Slice
pickles either crosswise or lengthwise,
cut just a little off both ends.
Repack slices or strips in original jar.
In a large bowl, mix sugar, onions and
celery seed well and sprinkle over
pickles, shaking to spread through
pickles.
Sprinkle vinegar over the top of the
pickles.
Put the lid on tightly and shake
vigorously.
Then frequently shake, invert or roll
the jar until all the sugar completely
dissolves.
This usually does not take very long,
but the sugar does need to be completely
dissolved.
Let stand for 24 hours; they are already
tasty at 8 hours, but 24 hours is best
for the pickles to fully develop their
flavor.
Store in the refrigerator after 24
hours.
Now...sit back and accept the
compliments!
These pickles taste as near like the old
Rainbow brand candied dill pickles I
remember my Mom always buying during the
holidays when I was growing up.
Notes: These make excellent Hostess
gifts, Christmas gifts, or any day
gifts. They can be put in decorative
jars for gift giving.
http://www.nancyskitchen.com
