March 11, 2015
Tart and spicy dills are popular but when you want a sweet dill nothing else will do. This recipe makes a slightly spicy, slightly sweet dill you will love.
We use quart jars in this recipe but you can use pint size if you want. Also you may use regular slicing cucumbers if pickling cucumbers are unavailable. This recipe makes a nice sweet dill but if you include the optional crushed red pepper flakes, it will get a little spicy over time. We liked the "sweet" balanced with "spicy", but if you prefer traditional sweet dills you can omit the crushed red pepper.
You may slice the cucumbers or use whole cucumbers. You will be able to get more in a jar if you slice the cucumbers but some people just prefer whole pickles. Your choice.
Sweet Dill Pickles
Yield: 4 quarts
- 8 pounds small pickling cucumbers (more or less)
- 1 cup white vinegar
- 1 quart water
- 4 tablespoons salt
- 1/2 cup sugar
- 1 tablespoon mustard seeds, per jar
- 1 teaspoon crushed red pepper, per jar (optional)
- Dill weed (2 fresh sprigs or 1 teaspoon dried dill weed per jar)
1. Place canning jars and lids in boiling water and simmer until used.
2. Combine vinegar, water, salt and sugar in a separate large pot and bring to a boil while stirring.
3. Remove sterilized jars from boiling water. In each jar place 1 tablespoon mustard seed, 2 sprigs fresh dill weed (or 1 teaspoon dried dill if fresh unavailable) and 1 teaspoon crushed red pepper (optional).
4. Wash cucumbers and stuff each jar with cucumbers, leaving 2 inches head space.
5. Pour vinegar mix (brine) over cucumbers in jars to within 1 inch of top rim. Wipe jar rims with a clean cloth. Place lids and rims on jars and seal hand tight.
6. Process sealed jars in a boiling water bath (10 minutes for pints or 15 minutes for quarts).
7. Store in a cool, dark place. Allow flavors to develop for at least 2 weeks before eating. Store opened jars in the refrigerator.