Sweet dill pickles

Sweet dill pickles



  • sugar - 1 c
  • salt - 1 item
  • water - 1 c
  • vinegar - 1 c
  • alum - 1 item
  • dill - 1 item
  • onion slices - 1 item
  • pickles - 1 item

How to make sweet dill pickles:

Soak pickles in cold water a couple of hours. Put a head or two of dill and several onion slices in jars. Split each pickle or slice and fill jars. Put alum the size of a pea in each quart jar, also 1/2 teaspoon salt. Bring syrup (vinegar, water, sugar) to a boil and pour over pickles hot. Seal. Put jars into canner. Cover with water. Bring water to a boil. Turn off heat. Let cool in water. Pickles will shrink, but will fill out in a couple of weeks. Will be good to eat in 2 weeks.

Recipe categories: Condiments, etc., Water baths, Heirloom/historical.

Sweet dill pickles
Average rating: 3.8 of 5, total votes: 9
Cook. Time: PT1H
Total Time: PT1H

Cause of complaint:

Related ingredients:
sugar, salt, brown sugar, cornstarch, water, oil, vinegar
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