Extra-Good Sweet Dill Pickles

Preparation info

  • Difficulty

    Easy

  • Makes

    3 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Use dill-size cucumbers. Short on cooking time; long on flavor

Ingredients

  • 6 cucumbers
  • Ice water
  • Onion slices or clove garlic
  • Dill, fresh or dried
  • 1 c. sugar
  • 1 c. water
  • 1 pt. vinegar
  • c. salt

Method

  • Soak whole cucumbers in ice water 3 to 4 hours. Drain. Slice or cut in strips. Place in hot jars along with onions and a generous amount of dill.
  • Combine sugar, water, vinegar and salt; bring to boil. Pour over pickles to within ½" from jar top. Adjust lids. Process in boiling water bath (212°) 20 minutes (start to count the processing time as soon as hot jars are placed into the actively boiling water). Remove jars from canner and complete seals unless closures are self-sealing.