Canning Sweet Garlic Dill Pickles

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.

Sweet Dills



I’m a writer, reader, and creative. I thought by now I’d have things figured out, but I keep coming up with more questions. I think that’s okay. I’m here most mornings pondering ordinary things and the thin places where faith intersects.
1 comment
  1. They actually look delicious, Linda, aside from sounding delicious. Glad to know where to go when I raise a cucumber crop. Mine got diseased this year, as they did last year also. And I love them! Will try again next year. Enjoy your crop!

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