Amish Sweet Dill Pickles – Adventures in Pickling Vol. 3

1 09 2014

Amish Sweet DillI feel like I’m getting this pickling thing down now, some combination of water, vinegar, salt and/or sugar, garlic, dill, really whatever is sitting around that you think might taste good. There are a ton of options out there but I really like this one. A little dilly, a little sweet, a little crunchy. Hope you enjoy eating them as much as I enjoy making them.






Yield: 9-10 pints

  • 6 lbs pickling cucumbers
  • 2 c distilled white vinegar
  • 6 c water
  • 4 tbsp salt
  • 9-10 cloves of garlic
  • 9-10 sprigs of dill (or 1/4 tsp dried dill weed per jar)

Slice cucumbers into 1/4″ slices or larger chunks if wanted. Add 1 clove of garlic and a sprig of dill to each jar. Pack cucumbers in to jars.

Heat sugar, vinegar, water and salt mixture to a boil and simmer for 5 minutes or until all sugar and salt are dissolved. Pour hot liquor over cucumbers in jar, leaving a 1/2″ at the top.

Use two part lids (lid and ring) and cap them off hand tight. Process in a boiling water canner for 10 minutes.

When removing, place on a wood cutting board or towel, leaving space between jars and let them cool naturally for 12 to 24 hours.

They are ready to enjoy in 3-4 days.




One response

23 05 2015
nancy friesen

Of all of our pickles, I think this is coming out as my favorite.

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