Extra Good Sweet Dills
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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- 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
- 1 c
- 2 Tbsp
- canning/pickling salt
(I added sliced onions and dill at the bottom and then a little more at the top of jar.)
----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...
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.]