You're probably wondering why I call them sweet dill pickles instead of sweet-sour pickles, but they really have more of a dill flavor with a hint of sweetness. They are great for fresh eating or cooking. Also, I already have a sweet pickle recipe, a dill recipe and sweet-sour pickles, along with two open jar recipes, so I had to differentiate some how!!!
-1-2 large onions, sliced
-2 quarts water
-1 quart vinegar
-1 cup canning salt
-3 cups sugar
-9 wide mouth canning jars, rings & lids
Wash and cut your cucumbers into quarters lengthwise. Place 2 heads of dill and one slice of onion on the bottom of each jar. Pack in the cucumber quarters as tight you can. Add another head of dill and slice of onion.
In a kettle, put your lids and rings in, with enough water to cover them and bring them to a boil. In a separate kettle, bring the brine ingredients (water, vinegar, salt and sugar) to a boil.
Pour the brine into the jars over the pickles (leave 1/2 inch of space from the top) and cover with a lid and ring. Place the quart jars in a canner (these pickles aren't pressure canned but the canner works really well for this job) and cover with water. Put the cover on and bring them to a boil. When the pickles are boiling, turn off the heat. Leave the canner on the stove undisturbed until the cucumbers turn color (from bright cucumber green to the olive colored pickle green).
Now, I have to confess, I have never made these pickles. My mom makes a batch of these every year (she has to make them EVERY year, because they are my favorite-she keeps 1 jar for herself and gives the rest to me. I eat 6 of the jars myself, and use the rest in recipes like my tartar sauce and sandwich spread. These pickles are perfect for these recipes because they please both types of people-those that love sweet pickle relish and those that like dill pickle relish.Click here for more great canning recipes like Sweet Dill Pickles