I’ve been feeling like a miser with my precious cucumbers this year. Or maybe I should say a two-year-old who doesn’t want to share. I’ve finally gotten a few cucumbers to grow out here! No deer have gotten them and they’ve received plenty of water, so I’m having fun making pickles.
This is one of my favorites since they are delicious and very easy to can. Another one that I really like is what we call Lime Pickles. I’ll try to share that with you later.
Sweet Garlic Dill Pickles
Fill each quart jar with:
sliced cucumbers
1 clover garlic
1 head fresh dill (or 1 tsp. dried dill weed)k
Mix syrup:
3 cups sugar
2 cups white vinegar
2 cups water
2 Tablespoons salt
Bring syrup to a boil. Pour over cucumbers, etc. in jars.
Top with lids and rings and put in water bath canner. Completely cover jars with water. Bring water to a boil. Turn off heat and let jars sit in canner to cool a while before removing.
Yield: 4 quarts
I never seem to get the ratio of syrup to cucumbers very well. So I keep leftover syrup in my fridge until cucumber/pickling season is done. Just heat it up and pour into your jars.
Latest posts by Kendra (see all)
- The Adventum CD Collection – Sale Now - March 27, 2021
- Alternative To Facebook Option - January 30, 2021
- The Beauty of the Hoary Head - January 2, 2021
Kath Wesley says
I never have tried making this one yet. Will surely do. This is good for the health since its vegetable. Thanks for sharing this by the way.
Kerrie Morris says
Do you have to let these set like bread and butter pickles or can you eat them the next day?
Kendra says
You can eat them, but the longer you set the better they will taste.
susan Ouzts joanis says
How long do you process the jars in the water bath canner?