Mama's Candied Dill Pickles!


Mama has been making these "Candied Dill Pickles" for several years now and they have become really popular with all of her friends and family!    These turn regular store bought dill pickles into the most amazing sweet pickles ever and you won't believe how easy this is!!!

This is a pickle recipe anybody can make no matter your level of expertise in the kitchen.  The recipe is only three ingredients!  The main thing in making these successfully, is just following the recipe exactly!   

Here is what you need:

1 gallon whole dill pickles (preferably Vlasic or the best brand you can buy in your area)
7 cups sugar
1 cup apple cider vinegar

Drain all of the liquid off of a gallon of whole dill pickles.  We find that Vlasic pickles work best for this, but if you don't have access to them where you live, use the best dill pickles you do have access to.   Fill the jar with water to the top and place them in the refrigerator for at least 12 hours.  If they are in there longer that's fine also.

Drain all of the water off the pickles.

Slice the pickles in thick, about 1/4 inch, slices.  These are best if you don't slice them too thin. Place the slices in a large mixing bowl.

Pour 7 cups of sugar over the slices.

Pour 1 cup apple cider vinegar over the sugar.

With a large spoon, toss the pickle slices with the sugar and vinegar until the sugar is all dissolved and becomes liquid.   This takes some time.  You can let this sit for about an hour and then toss to aid in the sugar breaking down.  

When the sugar is dissolved, place the pickles in jars.  This will make 6 pints or 3 quarts of pickles.  Leave the jar out on the counter for 3-4 hours or until the liquid is clear and not at all cloudy.  If you need to turn the jar upside down to be sure there is no granulated sugar in the bottom.  

Place in the refrigerator for at least 48 hours! 

After 48 hours they are ready to serve!!!  Keep the jars of pickles refrigerated until you serve them.  Believe me, they will disappear fast!!! 


  1. Can't wait to try this recipe! I always used sour pickles but omitted the vinegar for sweet southern pickle that can be packed in jars for longer term storage and gifts. It is increasing difficult to find sour pickles these days. Does this pickle come out sweet or a version of dill/sour? Thanks for your feedback!

    1. These are a sweet pickle when finished. There is no trace of dill left in the taste. Hope you enjoy!

    2. Robyn, I don't know where you are located but I found sour pickles at my local foodlion over near the produce on a stand where they sell things like salads, desserts, sandwiches, pickles etc. It is located between the end of the produce isle and the bakery area.


  2. How long do they last in the fridge?

    1. For about 2 months. They are probably ok to eat even after that, but they start to lose their crunchiness after 2 months. Ours never last that long anymore.

  3. I do the same except I do add 1 Tablespoon of red pepper flakes for some heat!

  4. Janice August 22, 2020 at 4:30 a.m.
    Could the Apple Cider Vinegar and sugar be heated until the sugar is dissolved and then poured over the pickles? Would that make them stay crunchy longer or would that make them
    lose their crunchiness sooner?

    1. You don't want to heat the liquid or pour hot liquid over these. These pickles have already been processed so that could make them mushy. As long as the vinegar is room temp, the sugar will dissolve if left out of the fridge until it does.

  5. I use a very similar recipe, but I add a 12 oz jar of pickled jalapeños to them, along with some minced garlic! Yep, they disappear quickly!