Real Recipes From Real Home Cooks ®

extra good sweet dills

(2 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

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.

(2 ratings)
yield 6 pints
prep time 30 Min
cook time 10 Min
method Canning/Preserving

Ingredients For extra good sweet dills

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

How To Make extra good sweet dills

  • 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.]