We have been sharing unusual preserving recipes this week, and here is one that is a classic. Sweet Dill Pickles. Sounds like a contradiction in terms. Sounds like a description of us. But it really is a sweet dill pickle.
This recipe came form an old “Farm Journal” cookbook of the 1960”s. Very few people have ever eaten a sweet dill pickle, and after they do, most want to know how to make them. Part of their secret is the soaking in ice water to make them crisp. In fact, any cucumbers that have a wait a while until you can start pickling (like today’s crop isn’t big enough for a making) are improved by an overnight in ice water.
Sweet Dill Pickles:
Use dill-sized cucumbers.
6 cucumbers
Ice water
Onion slices
Fresh dill heads
1 cup sugar
1 cup water
1 pint white vinegar
1/3 cup canning salt
Soak the cucumbers in the ice water for 3 to 4 hours in a large mixing bowl. This “refreshes” the cucumbers and insures that they are crisp.
Slice the cucumbers into thick slices. Place into hot, sterilized pint jars. Add onion slice and head of dill in each jar.
Meanwhile bring the sugar, water, vinegar and salt to a boil. Pour boiling liquid over the cucumbers. Pour to within ½ inch of the top of the jar. Seal. Let stand a month before using.
Makes 3 to 4 pints.
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