Just concerned as to the shelf life of these. So they will keep for a month or so?

Thank You for the recipe. We just recently found these in the super market and fell in love. I am going to try your recipe.

Haven't heard of these in years! Will have to make a batch!

Well, I was so curious about these "sweet dills" but not about to make them. Was in a town that has a Kroger recently, and found candied dills.....made a quick sandwich yesterday and tried one. Very interesting.....sweeter than a sweet pickle, and one was enough. But, I will be curious to hear comments when I put them out as summer cold meals become the norm here....

Lord Have Mercy,,I am a pickle lover Thanks so much for the recipe can't wait to make me a batch,,,Blessings to You Sweetie And I Thank You

my sister makes them,gallon sliced dill pickles drain and 4 lbs sugar few cloves garlic small bottle tabsco and small bottle jalopenas layer them in jar and leave out on counter turning jar till sugar dissolves.they are sweet and hot you could use less sugarmen love them

I do mine in a similar way, but I use more sugar than ShabbyTabby does and do it a little differently. Using a jar of whole pickles, I pour off the dill pickle juice and remove the pickles. I cut each pickle into slices about 1/4" thick and put all the cut pickles back into the jar with no juice. Then I start adding sugar - don't really know how much, never measured. Then I just add sugar for 3-4 days, and keep turning the jar upside down and back so the sugar stays dissolved. Then they go to the fridge and in a couple of days we have wonderfully crisp sweet pickles. We love them and hubby wants them with almost every meal! So much better than just plain sweet pickles! (I have used the dill pickles that are already sliced, but the thicker cut is much much better.)