Candied Pickles

Name: Candied Pickles
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 5 Gallons Pickles, ½ Inch Slices; 50 Cups Sugar; 5 Onions, Chopped; 20 Garlic Cloves, Minced; 2½ Cups Pickling Spice; 10 Cups White Vinegar

Sliced pickles tossed with sugar, chopped onion, garlic, pickling spice, and white vinegar for a sweet, candied crunch.

⏱ Prep 45m🕒 Total 45m🍽 4 servings

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Ingredients

5 GallonsPickles, ½ Inch Slices
50 CupsSugar
5Onions, Chopped
20Garlic Cloves, Minced
2½ CupsPickling Spice
10 CupsWhite Vinegar

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Method

1
Open the bucket of pickles and drain off about half the pickle brine, leaving just enough liquid to keep the pickles moist.
2
Remove the pickles from the bucket and slice into ½-inch rounds if they are not pre-sliced; return the sliced pickles to the bucket.
3
Add the chopped onion, minced garlic, and pickling spice directly to the pickles and toss to distribute evenly.
4
Pour the sugar over the top followed by the white vinegar, then stir or toss thoroughly with a large spoon (or by hand with gloves) until the sugar begins to dissolve into the brine.
5
Cover the bucket and refrigerate, stirring or turning the pickles once a day for 3 to 5 days as the sugar fully dissolves and draws liquid out to form a sweet, syrupy candied brine.
6
Taste after day 3; once the pickles are sweet throughout with a slight crunch remaining, they are ready. Keep refrigerated in their brine and serve chilled.