Extra Good Sweet Dills
By
Kim Biegacki
@pistachyoo
1
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.
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.
Rating:
★★★★★ 2 votes
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
How to Make Extra Good Sweet Dills
- 1Wash cucumbers; cut 1/16" slice off blossum end. Cover with ice water. Let stand in refrigerator 3 to 4 hours. Drain; cut into slices.
- 2Cut cucumbers and onions into slices.
- 3Admire you dill before placing into jars. lol
I LOVE DILL!!!! - 4Add 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.) - 5Combine 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.
- 6Process in boiling water bath 10 minutes. Start to count processing time when water in canner returns to boiling.
- 7Remove 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... - 8Store 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.]
