Ingredients
Scale
- 4 cups fresh dill or Persian cucumbers, sliced
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 ½ cups water
- 2 tablespoons salt
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- Optional: red pepper flakes for a spicy kick
- Fresh dill for garnish
Instructions
- Start by washing your cucumbers thoroughly. Slice them into your preferred thickness—either thin rounds or spears—depending on how you like to enjoy your sweet pickle recipe.
- In a saucepan, combine the vinegar, water, sugar, and salt. Bring this mixture to a boil over medium heat, stirring constantly until the sugar and salt dissolve completely. Add the mustard seeds, dill seeds, and optional red pepper flakes for extra flavor.
- Place the sliced cucumbers into sterilized jars, layering with fresh dill if desired. Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged.
- Seal the jars tightly and let them cool at room temperature. Once cooled, store your homemade sweet pickles in the refrigerator or process them in a water bath for longer shelf storage.
Notes
- Keep your pickles refrigerated for up to 3 months for the best flavor.
- If processed in a water bath, they can be stored in a cool, dark place for up to a year.
- Always use clean utensils when retrieving pickles to maintain freshness and prevent spoilage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Canning, Pickling
- Cuisine: American, Amish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 spear or slice (about 50g)
- Calories: 15 kcal Kcal
- Sugar: 2 g
- Sodium: 120 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 0 g
- Cholesterol: 0 mg