When I was canning dill pickles last year I got to the point where I had more than enough jars of dills and I needed to do something different. I used this recipe from Saving the Seasons to make some sweet dills. We really enjoyed these over the winter–they pair nicely with cheese and make a nice addition to the table.
Yield: I used this much syrup for 5 quarts.
- 5-6 pounds medium-sized cucumbers (This year I used a combination of pickling cukes and some of the cucumbers from my garden) sliced 1/4 inch thick
- Garlic cloves – 1 clove per jar
- Fresh dill – enough to provide 1 head per jar
- 7 1/2 cups sugar
- 2 1/2 cups vinegar
- 7 1/2 cups water
- 5 Tbsp pickling salt (I used Kosher salt)
Add 1 clove of garlic and a sprig of dill to each jar. Pack sliced cucumbers into jars.
Combine sugar, vinegar, water, and salt in saucepan and heat to boiling.
Pour syrup over cucumbers in jars leaving 1 inch headspace.
Process in a boiling water bath for 15 minutes.
For my altitude here in Kamloops I need to increase the processing time by 5 minutes. You need to check the altitude for your location and adjust accordingly.