Extra Good Sweet Dills

Kim Biegacki

By
@pistachyoo

What an exciting day!!! Finally I got to can my very first batch of pickles and a unique batch I might add.
My husband and I traveled to Dean's Greenhouse in Westlake, Ohio where we took this canning class. They offer a nice variety of classes on canning. My husband is a doll because he hates pickles and the smell of dill but went anyway so we could have a dozen jars of pickles. How sweet is that??

It is the first time I had ever heard of "Sweet Dills" but it sure does sound good and in one month I will let you know how they taste. For now, here is the recipe and I hope you will venture to make some Extra Good Sweet Dills too.


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Comments:

Serves:

6 pints

Prep:

30 Min

Cook:

10 Min

Method:

Canning/Preserving

Ingredients

4 lb
(4 inches) pickling cucumbers
ice water
6 Tbsp
dill seeds
1 medium
onion, sliced
2 c
5% acid strength cider vinegar
1 c
water
1 c
sugar
2 Tbsp
canning/pickling salt

Directions Step-By-Step

1
Wash cucumbers; cut 1/16" slice off blossum end. Cover with ice water. Let stand in refrigerator 3 to 4 hours. Drain; cut into slices.
2
Cut cucumbers and onions into slices.
3
Admire you dill before placing into jars. lol

I LOVE DILL!!!!
4
Add 1 tbsp. dill seeds and 2 slices onion to each of 6 sterilized hot pint jars. Pack cucumbers into jars.

(I added sliced onions and dill at the bottom and then a little more at the top of jar.)
5
Combine vinegar, 1 c. water, sugar and salt in 2-qt. saucepan. Bring to boil. Pour over cucumbers, filling to within 1/4" of jar top. Then, wipe the jar rim with a paper towel that is dipped in hot water; adjust lids.
6
Process in boiling water bath 10 minutes. Start to count processing time when water in canner returns to boiling.
7
Remove jars and complete seals unless closures are self-sealing type. Makes 6 pints.

----Now here is the hard part, you must let these sit for at least a month to get all the goodness to come together. Good luck with that. lol...
8
Store Pickles Properly:
After jars have cooled, check all the seals. Label, date and store in a cool, dark, dry place. Jars that are not sealed should be refrigerated and used. Keep opened jars refrigerated and make sure liquid covers the pickles.
Discard, without tasting, any picles that have a bad odor, or that appear moldy, mushy or gassy when opened.

[I am labeling mine tomorrow, so I will update with a pic when I do.]

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy