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.

Ingredients

• 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)

Instructions

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.