Woolfes Candied Dills

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Years ago these were in the markets. Now there is one mail order company with outrageous prices, so i reinvented the wheel. These and the bread-n-butter pickles are my favorites and always in the fridge.

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Steps

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Drain the pickles and half or quarter them long way depending on size.

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Soak them overnight in cold water change once.

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Drain the pickles and leave in the bowl.

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Mix sugar , bay leaves , vinegar , cloves , dill seed , and bring to a boil.

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Pour over drained pickles and let stand overnight.

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Drain the pickles , reserve the syrup.

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Put the pickles back in the jars.

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Boil the reserved syrup 10 minutes and pour over the jarred pickles while still hot.

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I store them in the fridge in one big jar , the longer stored--and i mean months--the better the taste.

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Ingredients

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dill pickles, white sugar, white vinegar, bay leaves, whole cloves, dill seed