Comida Kraft
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Sweet/Hot Dill Slices

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multiple servings

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  • Drain juice off the pickles. Put pickles into bowl. Cover bottom of jar with about 1/3 of sugar, red pepper and garlic. Add 1/3 of pickles. Repeat with another layer, then the third layer. Close jar tightly. Let soak for 5 days.
  • Turn top to bottom at least twice a day. Shake & roll the jar a bit to help melt and distribute seasoning. If you're busy and can't repack until the 7th day it's no problem. You may then use some of your recycled jars to pack them.
  • Refrigerate them and they will keep indefinitely.


This is a very economical version of candied dills and loved by all with whom I've shared jars and the recipe. Sometimes the lid will leak when you turn the big jar over and this can be remedied by putting a couple layers of aluminum foil over the jar top before putting on the lid.

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