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


Thanks so much for stopping by. I'm here early most mornings with one of my photos and a few words about life and those 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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