Extra Good Sweet Dills

8
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.

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

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.]

Printable Recipe Card

About Extra Good Sweet Dills

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



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